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Raspberry Cream Cheese Coffee Cake Recipe

Delightful Raspberry Cream Cheese Coffee Cake Recipe to Savor

This Raspberry Cream Cheese Coffee Cake is a delightful blend of moist cake, creamy filling, and juicy raspberries, perfect for brunch gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups All-Purpose Flour or gluten-free flour blend
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Granulated Sugar or coconut sugar
  • 1/2 cup Unsalted Butter softened
  • 1 package Cream Cheese softened, or dairy-free cream cheese
  • 2 large Eggs whole, plus one egg white
  • 1/2 cup Sour Cream or plain yogurt
  • 2 teaspoons Vanilla Extract
Filling and Topping
  • 2 cups Fresh Raspberries or thawed frozen raspberries
  • 1/4 cup Sugar for streusel
  • 1/2 cup Additional Flour for streusel
  • 1/4 cup Chilled Butter for streusel

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • measuring spoons
  • whisk
  • Offset Spatula

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease your 9-inch springform pan.
  2. Line the greased pan with parchment paper on the bottom and sides.
  3. In a medium bowl, mix softened cream cheese and granulated sugar until smooth. Add one egg white and blend well.
  4. In a separate large bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Cream together softened butter and granulated sugar until light and fluffy. Add the whole egg, yolk, and vanilla extract; mix well.
  6. Gradually combine the dry mixture with the butter mixture, alternating with sour cream until just combined.
  7. Spread half of the cake batter evenly in the prepared pan.
  8. Spoon the cream cheese filling over the batter, spreading it evenly. Sprinkle fresh raspberries on top.
  9. In a small bowl, combine flour, sugar, and chilled butter for streusel. Mix until crumbly and sprinkle over raspberries.
  10. Bake for 40-45 minutes until a toothpick comes out clean. The top should be golden brown.
  11. Cool the cake in the pan for 15 minutes, then release from the springform. Let it cool completely on a wire rack.
  12. Slice and serve the cake warm or at room temperature. It pairs well with whipped cream or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

For best results, ensure cream cheese is at room temperature. Use fresh raspberries for the best flavor and let the cake cool completely before slicing.

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