Mouthwatering Raspberry Cream Cheese Coffee Cake Recipe
This Mouthwatering Raspberry Cream Cheese Coffee Cake combines a tender, fluffy cake with a rich cream cheese filling, bursting fresh raspberries, and a crunchy buttery streusel topping. Perfect for breakfast or an indulgent afternoon treat, this recipe offers a harmonious blend of tangy and sweet flavors with a delightful texture contrast.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cream Cheese Filling
- 8 oz cream cheese, softened (room temperature)
- 1/4 cup sugar
- 1 egg white
Cake Batter
- 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
Fruit Layer
- 1 cup raspberries, washed and drained (fresh preferred)
Streusel Topping
- 1/2 cup flour
- 1/3 cup sugar
- 3 tbsp butter, chilled and cubed
Instructions
- Prepare the Pan and Preheat the Oven: 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.
- Make the Cream Cheese Filling: In a bowl, mix together the softened cream cheese and 1/4 cup sugar on medium-low speed until smooth and creamy. Add the egg white and mix on low speed just until combined. Set this filling aside.
- Prepare the Cake Batter: In a small bowl, stir together 1 1/2 cups flour, baking powder, baking soda, and salt. In a separate large bowl, cream 5.5 tablespoons softened butter and 1/2 cup sugar on medium-low speed until fluffy. Add the egg, extra egg yolk, and vanilla extract, mixing until incorporated. Slowly add the flour mixture to the wet ingredients, alternating with sour cream, mixing just until combined. Transfer the batter to the prepared pan and smooth the top with a spatula.
- Assemble the Cake Layers: 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.
- Make the Streusel Topping: In a bowl, combine flour, sugar, and chilled cubed butter. Use a fork or pastry blender to mix until crumbly with pea-sized crumbs. Cold butter ensures perfect texture.
- Top and Bake the Cake: Sprinkle the streusel topping evenly over the raspberries. Bake at 350°F (175°C) for 40–45 minutes, or until a cake tester inserted into the center comes out clean. Let cake cool on a rack, then run a thin knife around the edge and release the springform ring. Allow to cool completely before slicing.
Notes
- Use fresh raspberries for the best flavor and texture; frozen can be used but may release more moisture.
- Make sure cream cheese and eggs are at room temperature for smooth mixing.
- Chilling butter for streusel topping helps achieve a crumbly texture.
- Letting the cake cool completely before slicing ensures cleaner slices.
- Line the pan with parchment paper for easier cake release and cleanup.
Keywords: raspberry coffee cake, cream cheese coffee cake, streusel coffee cake, breakfast cake, berry dessert
