This Raspberry Cream Cheese Coffee Cake is a show-stopping treat with layers of moist, buttery cake, a creamy cheesecake filling, fresh raspberries, and a crumbly streusel topping. Perfect for breakfast, brunch, or dessert, it’s a delightful combination of sweet, tangy, and creamy flavors that everyone will love.

The first time I made this coffee cake, I wanted something special for a family brunch. My husband raved about the creamy center, and my daughter loved the juicy raspberries. It quickly became the highlight of the table and a recipe that’s now requested for every holiday and gathering!

Why You’ll Love Raspberry Cream Cheese Coffee Cake

•Rich and Creamy: The cream cheese filling adds a luscious layer.

•Bursting with Flavor: Fresh raspberries provide a tangy-sweet contrast.

•Perfect Texture: A soft cake base with a buttery streusel topping.

•Versatile: Great for breakfast, brunch, or dessert.

Ingredients Notes For Raspberry Cream Cheese Coffee Cake

For the Cake Base:

•Flour: All-purpose flour for a soft and tender texture.

•Sugar: Granulated sugar adds sweetness.

•Butter: Unsalted butter for richness.

•Eggs: Provide structure and moisture.

•Sour Cream: Keeps the cake moist and adds a slight tang.

•Vanilla Extract: Enhances the flavor.

For the Cream Cheese Filling:

•Cream Cheese: Softened for a smooth, creamy layer.

•Sugar: Sweetens the filling.

•Egg: Helps bind the filling.

For the Topping:

•Raspberries: Fresh or frozen, for bursts of tangy flavor.

•Streusel: Made with flour, sugar, and butter for a crumbly finish.

Recipe Steps

1. Prepare the Cake Base:

1.Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

2.In a mixing bowl, cream butter and sugar together until light and fluffy.

3.Add eggs, one at a time, beating well after each addition. Mix in sour cream and vanilla.

4.Gradually add flour, baking powder, and salt, mixing until just combined. Spread the batter evenly into the prepared pan.

2. Make the Cream Cheese Filling:

1.In a separate bowl, beat cream cheese, sugar, and egg until smooth and creamy.

2.Spread the cream cheese mixture over the cake batter.

3. Add Raspberries and Streusel Topping:

1.Scatter fresh raspberries evenly over the cream cheese layer.

2.In a small bowl, mix flour, sugar, and butter with your fingers or a fork until crumbly. Sprinkle the streusel topping over the raspberries.

4. Bake:

1.Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

2.Let the coffee cake cool in the pan for 10 minutes before removing the sides of the springform pan.

5. Serve:

Serve warm or at room temperature with coffee or tea. Optional: Dust with powdered sugar for an elegant finish.

Storage Options

•Refrigerator: Store in an airtight container for up to 5 days.

•Freezer: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Raspberry Cream Cheese Coffee Cake

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Prep Time 20

Cook Time 30

Course Dessert

Cuisine American

Ingredients

Cake:
4 ounces cream cheese softened
¼ cup unsalted butter softened
½ cup sugar
1 large egg
2 tablespoons milk
½ teaspoon vanilla extract
¾ cup + 2 tablespoons flour
½ teaspoon baking powder
¼ teaspoon baking soda
1/4 teaspoon salt
2 cups raspberries fresh or frozen (do not thaw)
1/4 cup mini chocolate chips
Glaze:
1 cup confectioners' sugar sifted, plus more if needed
1 - 2 tablespoons milk
dash of vanilla

Instructions

Preheat the oven to 350 degrees F and grease a 9×9-inch baking dish.
In the bowl of a stand mixer or in a large mixing bowl cream together the cream cheese, butter, and sugar on medium speed 3 minutes.
On low speed beat in the egg, milk, and vanilla until smooth.
In a small bowl whisk together the flour, baking powder, baking soda and salt. Beat in half at a time on low speed.
Pour the batter into the prepared pan and spread out evenly. Drop the raspberries and chocolate chips over the top.
Bake for 28 - 30 minutes or until a toothpick in center comes out clean. Cool on wire rack.
Whisk the sugar, milk and vanilla together to make a glaze. If it's too thin add a little more confectioners'. Spoon and drizzle it over the top of the cake. Cut into squares to serve.
Store tightly covered in a cool place up to 2 days, refrigerate to store up to 4 days.