This Raspberry Cream Cheese Coffee Cake is a beautifully layered dessert that combines soft, moist cake with a rich cream cheese filling and bursts of fresh raspberries. Finished with a buttery streusel topping, it offers the perfect balance of sweetness and tanginess in every bite. Ideal for breakfast, brunch, or an afternoon treat, this cake feels both comforting and elegant.
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
This coffee cake, when enjoyed in moderation, offers some nutritional value from its ingredients. Raspberries are rich in antioxidants, fiber, and vitamin C, which support immunity and digestion. Cream cheese and eggs provide protein and calcium, while homemade preparation allows better control over sugar and ingredient quality compared to store-bought desserts.
