If you’re looking for a show-stopping, crowd-pleasing treat that’s perfect for brunches, tea parties, or just an indulgent morning coffee companion, this Raspberry Cream Cheese Coffee Cake is for you. With a soft, moist cake base, a luscious cream cheese filling, sweet tart raspberries, and a buttery streusel topping, this coffee cake is layered with flavors and textures that will delight anyone lucky enough to snag a slice.

This recipe is ideal for home bakers of all skill levels, from novices to experienced pastry chefs. It’s perfect for Mother’s Day brunches, weekend gatherings, or when you want to impress guests without spending all day in the kitchen. Let’s dive in!

Why You’ll Love This Raspberry Cream Cheese Coffee Cake

• Decadent yet approachable: With creamy filling and bursts of fresh berries, this cake tastes luxurious but is surprisingly easy to make.

• Perfect for any occasion: Whether it’s a casual coffee date or a special celebration, this cake fits right in.

• Customizable: You can easily swap ingredients to fit seasonal fruits or dietary needs.

Ingredients You’ll Need

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 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 all-purpose flour

• 3 tablespoons butter, chilled and cubed

Kitchen Equipment Needed

• 9-inch springform pan

• Parchment paper

• Electric mixer (stand or hand mixer)

• Mixing bowls (at least 3)

• Spatula

• Whisk

• Fork or pastry blender

• Measuring cups and spoons

• Cooling rack

• Cake tester or toothpick

Step-by-Step Instructions

1. Prep the Pan and Oven

Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures your coffee cake will release easily without sticking.

2. Make the Cream Cheese Filling

In a medium bowl, beat together the softened cream cheese and sugar on medium-low speed until creamy and smooth. Add the egg white and mix on low just until combined. Set aside.

3. Prepare the Cake Batter

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

In a larger bowl, cream the butter and sugar together on medium-low speed until fluffy. Add the egg, then the egg yolk, and the vanilla extract. Gradually mix in the flour mixture, alternating with the sour cream. This keeps the batter tender and moist.

Transfer the batter into the prepared pan and smooth it with a spatula.

4. Layer the Filling and Berries

Spread the cream cheese filling evenly over the batter. Gently place the raspberries on top of the cream cheese layer, distributing them evenly.

5. Make the Streusel Topping

In a small bowl, combine sugar, flour, and chilled, cubed butter. Use a fork or a pastry blender to work the butter into the dry ingredients until crumbly and resembling pea-sized bits.

Sprinkle the streusel evenly over the raspberries.

6. Bake

Bake the coffee cake for 40-45 minutes, or until a cake tester inserted into the center comes out clean.

Cool the cake on a rack. Run a thin knife around the edge before loosening the springform pan ring.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature for easier mixing and a smoother batter.

• Drain Your Raspberries: Excess water from the raspberries can make the filling too runny. Wash and dry them thoroughly before using.

• Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid a dense cake.

• Use Fresh or Frozen Berries: Fresh raspberries are ideal, but you can substitute frozen raspberries. Do not thaw them before placing in the cake to prevent bleeding.

Variations and Swaps

• Berry Swap: Try blueberries, blackberries, or chopped strawberries for a different twist.

• Nutty Streusel: Add 1/4 cup finely chopped almonds or pecans to the streusel topping for an extra crunch.

• Gluten-Free Option: Replace the all-purpose flour with a gluten-free baking blend.

• Low-Sugar Version: Reduce the sugar slightly in the cake and filling if you prefer a less sweet dessert.

How to Store Leftovers

• Refrigerator: Store any leftover coffee cake covered in the fridge for up to 4 days.

• Freezer: This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and place in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Perfect Pairings

• Coffee: Naturally, this coffee cake pairs exquisitely with a cup of freshly brewed coffee or espresso.

• Tea: A floral tea like chamomile or an Earl Grey complements the sweet-tart flavors beautifully.

• Sparkling Wine: For a brunch party, a chilled glass of Prosecco or a mimosa is a lovely pairing.

FAQ

Can I make this coffee cake ahead of time?
Absolutely! In fact, the flavors deepen beautifully overnight. Bake it the day before, cool completely, and refrigerate until ready to serve.

Can I use other fruits instead of raspberries?
Yes! Blueberries, blackberries, or even chopped peaches work wonderfully.

What if I don’t have a springform pan?
You can use a 9-inch round cake pan, but make sure it’s well-greased and lined with parchment for easy removal.

Can I double this recipe?
It’s best to make two separate cakes rather than doubling and baking in a larger pan to maintain the right texture and bake time.

Is this cake very sweet?
It has a balanced sweetness — not overly sugary — thanks to the tartness of raspberries and the creamy filling.

Final Thoughts

This Raspberry Cream Cheese Coffee Cake is the ultimate treat for anyone who loves a decadent, berry-filled dessert that’s surprisingly simple to prepare. It’s one of those recipes that will quickly become a beloved staple in your baking repertoire.

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