Introduction

This Raspberry Cream Cheese Coffee Cake is a delightful treat that combines a tender, moist cake with a rich cream cheese filling and fresh raspberries. Topped with a crumbly streusel, it’s perfect for breakfast, brunch, or a cozy afternoon snack with coffee or tea.

A square dessert bar with four visible layers sits on a clean white plate on a white marbled surface. The bottom layer is a thick, golden-brown crust with a slightly crumbly texture. Above this is a creamy white layer that looks smooth and soft. The third layer is a rich, dark red fruit filling, appearing jammy and thick. The top layer is a crumbly streusel topping with golden-brown pieces scattered unevenly. The dessert’s layers are well-defined and neatly stacked, showing a nice contrast of colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup sugar (for filling)
8 oz cream cheese, softened
1 egg white
1 cup raspberries, washed and well drained
1 and 1/2 cups all-purpose flour (for cake)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 tablespoons unsalted butter, softened
1/2 cup sugar (for cake)
1 egg + 1 egg yolk
3/4 cup sour cream
1 teaspoon vanilla extract
1/3 cup sugar (for streusel topping)
1/2 cup flour (for streusel topping)
3 tablespoons butter, chilled and cubed

Instructions

Step 1: 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.
Step 2: In a mixing bowl, combine the softened cream cheese and 1/4 cup sugar. Beat on medium-low speed until smooth and creamy. Add the egg white and beat on low speed just until combined. Set aside.
Step 3: In a separate bowl, sift together 1 and 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
Step 4: Using an electric mixer, cream the softened butter and 1/2 cup sugar on medium-low speed until light and fluffy, about 2-3 minutes.
Step 5: Add the whole egg and egg yolk to the creamed butter mixture, then pour in the vanilla extract. Beat until well combined.
Step 6: Gradually add the flour mixture to the creamed mixture, alternating with the sour cream, beginning and ending with the flour. Mix on low speed until just combined to avoid overmixing.
Step 7: Pour the cake batter into the prepared pan and smooth the top with a spatula. Spread the cream cheese filling evenly over the batter. Gently place the raspberries evenly on top of the cream cheese layer.
Step 8: In a small bowl, combine 1/3 cup sugar, 1/2 cup flour, and the 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.
Step 9: Sprinkle the streusel topping evenly over the raspberries. Bake the cake for 40 to 45 minutes, or until a tester inserted into the center comes out clean.
Step 10: 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 and carefully remove the ring. Store the cake in the refrigerator and serve chilled or at room temperature.

Tips & Variations

Make sure raspberries are well drained to prevent excess moisture in the cake.
Use a springform pan for easy removal and neat presentation.
Chilling the butter for the streusel is key to achieving the perfect crumbly texture.
Avoid overmixing the batter once the flour is added to keep the cake tender.
For a different fruit variation, try blueberries or blackberries instead of raspberries.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. It tastes best when served slightly chilled or at room temperature. To reheat, warm individual slices gently in the microwave for 10-15 seconds.

How to Serve

The image shows a square slice of layered dessert on a white plate, placed on a white marbled surface. The dessert has four distinct layers: the bottom layer is a golden brown crumbly crust, the second layer is creamy white with a smooth texture, the third layer is a dark purple-red jam or fruit filling, and the top layer consists of crumbly golden brown streusel pieces. The layers are even and clearly visible, showing a rich contrast between the creamy, fruity, and crumbly textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid adding extra moisture to the cake, which can affect the texture.

Can I make this coffee cake ahead of time?

Absolutely! This cake can be made a day ahead and refrigerated to allow the flavors to meld. Just keep it covered to maintain freshness.