If you have a soft spot for desserts that combine the tender crumb of a coffee cake with luscious, tangy swirls of cream cheese and bright pops of raspberry, then this Raspberry Cream Cheese Coffee Cake Recipe is about to become your next obsession. It’s a beautiful balance of sweet and tart, creamy and crumbly, with a tender cake base that practically melts in your mouth. Whether you’re serving it as a weekend brunch centerpiece or a comforting afternoon treat, it’s a recipe that invites you to savor every bite and share the joy with friends and family.
Ingredients You’ll Need
Getting all the ingredients together for this Raspberry Cream Cheese Coffee Cake Recipe is surprisingly straightforward, yet each one plays a crucial role in making this cake irresistibly delicious. From the tangy cream cheese to the fresh raspberries and the buttery crumble topping, these essentials come together to create layers of flavor and texture that truly shine.
- 1/4 cup sugar: Sweetens the cream cheese filling just the right amount without overpowering it.
- 8 oz cream cheese (softened): Adds rich, creamy texture and a slight tang to the filling.
- 1 egg white: Helps lighten and bind the cream cheese mixture.
- 1 cup raspberries (fresh or frozen): Brings bursts of juicy tartness that contrast beautifully with the sweetness.
- 1.5 cups flour: Forms the tender base of the cake, giving it structure and softness.
- 1/2 teaspoon baking powder: Ensures the cake rises nicely and stays fluffy.
- 1/4 teaspoon salt: Balances flavors and enhances the sweetness.
- 1/2 teaspoon baking soda: Helps with leavening and tender crumb.
- 6 tbsp butter (softened): Adds moisture and a lovely buttery richness to the cake.
- 1 egg: Provides structure and binds ingredients together.
- 1/2 cup granulated sugar: Sweetens the cake batter evenly.
- 1 egg white: Adds extra lightness to the batter.
- 3/4 cup sour cream: Makes the cake wonderfully moist and adds a subtle tang.
- 1 teaspoon vanilla extract: Infuses the cake with a warm, aromatic flavor.
- 1/3 cup sugar: For the crumble topping, adds sweetness and crunch.
- 1/2 cup flour: Forms the crumbly texture for the topping.
- 3 tbsp butter (cold & cubed): Creates the classic buttery crumble topping.
How to Make Raspberry Cream Cheese Coffee Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9-inch springform pan with nonstick cooking spray. This step is essential to ensure your cake bakes evenly and comes out beautifully without sticking to the sides.
Step 2: Make the Cream Cheese Filling
Using an electric hand mixer, blend the softened cream cheese with 1/4 cup sugar until it becomes smooth and creamy. Then add the egg white and mix again until fully combined. This filling will add a velvety layer of richness that perfectly balances the fruity raspberries.
Step 3: Mix the Cake Batter
In a separate bowl, whisk together 1.5 cups flour, baking powder, salt, and baking soda. In another large bowl, cream the softened butter with 1/2 cup granulated sugar until light and fluffy. Beat in the egg and egg white one at a time, followed by the sour cream and vanilla extract. Gradually add the dry ingredients, mixing just until combined. Over-mixing can make the cake tough, so be gentle for the best texture.
Step 4: Prepare the Crumble Topping
Combine 1/3 cup sugar and 1/2 cup flour in a small bowl. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This topping will bake into a crunchy, buttery layer that contrasts delightfully with the soft cake below.
Step 5: Assemble the Cake Layers
Spread half of the cake batter evenly into the prepared pan. Spoon dollops of the cream cheese filling over the batter and fluff with the back of a spoon to distribute it evenly. Gently scatter the raspberries over the cream cheese layer. Top with the remaining cake batter and sprinkle the crumble topping evenly across the surface.
Step 6: Bake to Perfection
Bake the cake in your preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. The crumble on top should be golden brown and crisp. Let the cake cool in the pan for about 15 minutes before unlocking the springform and transferring it to a wire rack to cool completely.
How to Serve Raspberry Cream Cheese Coffee Cake Recipe
Garnishes
Fresh raspberries or a light dusting of powdered sugar add a lovely finishing touch to this cake. You could also drizzle a simple glaze made of powdered sugar and lemon juice for an extra brightness that complements the creamy filling beautifully.
Side Dishes
This coffee cake is fantastic when served alongside a hot cup of freshly brewed coffee or a creamy latte. For brunch settings, pair it with fresh fruit or a light yogurt parfait to add variety and balance to your spread.
Creative Ways to Present
Serve slices on delicate dessert plates with a small scoop of vanilla ice cream or whipped cream for an indulgent treat. For a charming touch, add edible flowers or mint leaves as garnish. You can also cut the cake into mini squares for a buffet or party, making it easy for guests to enjoy without utensils.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered tightly in the refrigerator for up to 3 days. This preserves the cream cheese filling and keeps the crumble topping from becoming soggy. Be sure to bring the slices to room temperature before serving to enjoy the best texture and flavor.
Freezing
Wrap the cake tightly in plastic wrap and then foil before freezing for up to 2 months. To thaw, place it in the refrigerator overnight and then bring it to room temperature before enjoying. Freezing may soften the topping slightly but the delightful flavor stays intact.
Reheating
Warm slices gently in the microwave for 15-20 seconds or in a low oven (about 300 degrees Fahrenheit) for 10 minutes to revive that freshly baked feel. Avoid overheating to keep the cream cheese filling creamy and the cake moist.
FAQs
Can I use frozen raspberries in this Raspberry Cream Cheese Coffee Cake Recipe?
Yes, frozen raspberries work beautifully. Just be sure to thaw and drain them well to avoid excess moisture in the cake batter.
Can I substitute the sour cream with Greek yogurt?
Absolutely! Greek yogurt can be a great substitute and will keep the cake moist while adding a slight tang similar to sour cream.
Is it possible to make this cake gluten-free?
Yes, you can use a 1-to-1 gluten-free flour blend in place of regular flour. Keep in mind texture might vary slightly, but it will still be delicious.
How do I prevent the crumble topping from sinking into the cake?
Make sure to sprinkle the topping on firmly and bake the cake immediately to help it set nicely on top before the batter rises.
Can I double this Raspberry Cream Cheese Coffee Cake Recipe?
Definitely! Use two 9-inch pans and adjust the baking time slightly, checking for doneness at around 40 minutes.
Final Thoughts
This Raspberry Cream Cheese Coffee Cake Recipe is a true delight that brings together the best of creamy, fruity, and buttery flavors in a tender, melt-in-your-mouth package. It’s a recipe worth keeping in your go-to dessert arsenal for cozy mornings or special occasions. Give it a try—you’ll find it hard not to go back for seconds.
Print
Raspberry Cream Cheese Coffee Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Cream Cheese Coffee Cake is a delightful blend of tender cake, creamy raspberry-cream cheese filling, and a buttery crumb topping. Perfect for breakfast, brunch, or a sweet snack, it features fresh or frozen raspberries that add a burst of tart flavor balanced by a smooth cream cheese layer, all baked to golden perfection.
Ingredients
Filling
- 1/4 cup sugar
- 8 oz cream cheese (softened)
- 1 egg white
- 1 cup raspberries (fresh or frozen)
Cake Batter
- 1.5 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tbsp butter (softened)
- 1 egg
- 1/2 cup granulated sugar
- 1 egg white
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
Crumb Topping
- 1/3 cup sugar
- 1/2 cup flour
- 3 tbsp butter (cold & cubed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with nonstick cooking spray to prevent sticking. Set it aside while you prepare the batter and filling.
- Make the Filling: In a mixing bowl, combine the softened cream cheese and 1/4 cup sugar. Using an electric hand mixer, beat until the mixture is creamy and smooth. Add 1 egg white and continue mixing until fully incorporated. Gently fold in the raspberries, trying not to break them up too much, then set this filling mixture aside.
- Prepare the Cake Batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy. Add the egg and 1 egg white, beating well to combine. Stir in the sour cream and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing.
- Assemble the Cake: Pour half of the cake batter into the prepared springform pan and spread evenly. Spoon the cream cheese and raspberry filling evenly over the batter layer. Carefully dollop and spread the remaining cake batter over the filling, covering it completely.
- Make the Crumb Topping: In a small bowl, mix the 1/3 cup sugar and 1/2 cup flour. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the assembled cake in the pan.
- Bake the Cake: Place the springform pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted in the cake portion (avoiding the filling) comes out clean. The topping should be golden brown and slightly crunchy.
- Cool and Serve: Remove the coffee cake from the oven and allow it to cool in the pan for at least 20 minutes. Then, carefully remove the side of the springform pan. Serve warm or at room temperature, perfect with a cup of coffee or tea.
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw before mixing to prevent excess moisture.
- For a richer flavor, ensure the cream cheese and butter are fully softened before mixing.
- Do not overmix the batter to maintain a tender crumb.
- Make sure to grease the springform pan well to avoid sticking.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Rewarm slices gently before serving for a fresh-baked taste.
