Raspberry Cream Cheese Coffee Cake is a soft, moist dessert layered with creamy cheesecake filling and juicy raspberries, then topped with a buttery streusel crumble. The combination of tangy berries, rich cream cheese, and tender cake creates a perfectly balanced flavor that pairs wonderfully with coffee or tea. This elegant yet easy-to-make cake is ideal for breakfast gatherings, brunch, or a sweet afternoon treat.
Raspberry Cream Cheese Coffee Cake Recipe
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Ingredients
For the Filling:
- 1/4 cup sugar
- 8 oz cream cheese, softened
- 1 egg white
- 1 cup raspberries, washed and well drained
For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5.5 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/3 cup sugar
- 1/2 cup flour
- 3 tablespoons butter, chilled and cubed
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking. Set aside for later use.
- Make the cream cheese filling: In a mixing bowl, combine the softened cream cheese and sugar. Beat on medium-low speed until the mixture is smooth and creamy. Add the egg white and beat on low speed just until combined. Set the filling mixture aside.
- Prepare the dry ingredients for the cake: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside.
- Cream butter and sugar: Using an electric mixer, cream softened butter and sugar on medium-low speed until light and fluffy. This should take about 2-3 minutes.
- Add eggs and vanilla: Add the whole egg and egg yolk to the creamed butter mixture, then pour in vanilla extract. Beat again to combine well.
- Combine batter with dry ingredients and sour cream: Gradually add the flour mixture to the creamed mixture, alternating with sour cream, beginning and ending with the flour. Mix on low speed until just combined to avoid overmixing.
- Assemble cake layers: Pour the cake batter into the prepared pan and smooth the top with a spatula. Spread the cream cheese filling evenly over the cake batter. Then, gently place the raspberries evenly on top of the cream cheese layer.
- Make the streusel topping: In a small bowl, combine sugar, flour, and chilled cubed butter. Use a fork or pastry blender to cut the butter into the dry ingredients until the mixture forms pea-sized crumbly pieces.
- Add streusel topping and bake: Sprinkle the streusel topping evenly over the raspberries. Place the pan in the oven and bake for 40 to 45 minutes until a tester inserted into the cake’s center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool on a wire rack. Once cooled, run a thin knife around the edge to loosen the cake from the pan ring. Remove the ring carefully. Store the cake in the refrigerator and serve chilled or at room temperature.
Health Benefits
- Antioxidant-Rich Raspberries: Raspberries are packed with antioxidants and vitamin C, which help support immune health.
- Good Source of Calcium: Cream cheese and dairy ingredients provide calcium for strong bones and teeth.
- Energy Boosting: The combination of carbohydrates and healthy fats provides quick energy, making it a great morning treat.
- Contains Fiber: Raspberries add natural fiber that supports digestion.
