Name: Mouthwatering Raspberry Cream Cheese Coffee Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened (room temperature); 1/4 cup sugar; 1 egg white; 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 5.5 tbsp unsalted butter, softened; 1/2 cup sugar; 1 egg plus 1 egg yolk (room temperature); 1 tsp vanilla extract; 3/4 cup sour cream; 1 cup raspberries, washed and drained (fresh preferred); 1/2 cup flour; 1/3 cup sugar; 3 tbsp butter, chilled and cubed

Ingredients

1 cup raspberries, washed and drained (fresh preferred)

1/4 cup sugar

1 egg white

8 oz cream cheese, softened (room temperature)

1 1/2 cups all-purpose flour (I use King Arthur flour)

1 tsp vanilla extract (for best flavor)

1/2 tsp baking soda

1/2 tsp baking powder

5.5 tbsp unsalted butter, softened (I prefer Kerrygold for richness)

1/4 tsp salt

1/2 cup sugar

1 egg plus 1 egg yolk (room temperature)

3/4 cup sour cream

1/2 cup flour

1/3 cup sugar

3 tbsp butter, chilled and cubed (gives better texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. Set the pan aside until ready to use.

Step 2: In a bowl, mix together 8 oz softened cream cheese and 1/4 cup sugar on medium-low speed until smooth and creamy. Add 1 egg white and mix on low speed just until combined. Set this filling aside.

Step 3: In a small bowl, stir together 1 1/2 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. In a separate large bowl, cream 5.5 tbsp softened unsalted butter and 1/2 cup sugar with an electric mixer on medium-low speed until fluffy. Add 1 whole egg, 1 egg yolk, and 1 tsp vanilla extract, mixing until incorporated. Slowly add the flour mixture to the wet ingredients, alternating with 3/4 cup sour cream, mixing just until combined. Transfer the batter to the prepared pan and smooth the top with a spatula.

Step 4: Spread the prepared cream cheese filling evenly over the cake batter in the pan. Gently place the raspberries on top of the cream cheese layer, distributing them evenly.

Step 5: In a bowl, combine 1/2 cup flour, 1/3 cup sugar, and 3 tbsp chilled, cubed butter. Use a fork or pastry blender to mix until the mixture is crumbly and the pieces resemble pea-sized crumbs.

Step 6: Sprinkle the streusel topping evenly over the raspberries. Transfer the pan to the oven and bake for 40–45 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool on a rack before carefully running a thin knife around the edge and releasing the springform ring. For cleanest slices, let the cake cool completely.

Tips & Variations

Use fresh raspberries for the best flavor and texture; frozen can be too watery.

Chilling the butter for the streusel topping helps create a perfect crumbly texture.

Substitute sour cream with Greek yogurt for a slightly tangier taste and similar moisture.

For added crunch, sprinkle chopped nuts, like pecans or walnuts, over the streusel before baking.

FAQs

Can I use frozen raspberries instead of fresh?

While you can use frozen raspberries, they tend to release more moisture during baking, which may make the cake soggy. If using frozen, gently thaw and drain them before adding to the cake.

Can I make this cake ahead of time?

Yes, this coffee cake can be made a day in advance. Store it covered in the refrigerator and bring it to room temperature or warm slightly before serving for best results.