Looking for a decadent dessert that’s sure to impress? Look no further than this Raspberry Cream Cheese Coffee Cake! With a buttery and moist cake base, a creamy and tangy cream cheese filling, and a burst of tart raspberry flavor, this cake is a true treat for your taste buds. Perfect for brunches, parties, or any special occasion, this cake is a must-try for anyone who loves indulgent sweets.

There’s nothing quite like the satisfaction of making a delicious dessert that your whole family loves, and that’s exactly how I feel about this Raspberry Cream Cheese Coffee Cake. It all started when I was looking for a recipe to use up some fresh raspberries that I had on hand. I came across this recipe and decided to give it a try, not expecting anything too special. But as soon as I took a bite, I knew I had struck gold! The moist cake base, the creamy and tangy filling, and the burst of tart raspberry flavor all came together in perfect harmony. My husband and kids loved it too, and now it’s become a staple in our household. We make it for birthdays, holidays, or just when we’re craving something sweet and indulgent.

Why This Raspberry Cream Cheese Coffee Cake is a Must-Try:

The combination of sweet cake, creamy filling, and tart raspberries creates a flavor explosion in your mouth.
This cake is perfect for brunches, parties, or any special occasion.
The recipe is easy to follow and doesn’t require any fancy ingredients or techniques.

With its attractive presentation and delicious taste, this cake is sure to impress your guests.

Ingredients:

For the filling:

1/4 cup (50g) sugar
8 oz. (226g) cream cheese, softened
1 egg white

1 cup (125g) raspberries, washed and well drained

For the cake:

1 and 1/2 cups (187.5g) all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

5.5 Tablespoons (78g) unsalted butter, softened
1/2 cup (100g) sugar
1 egg + 1 egg yolk

3/4 cup (180g) sour cream
1 teaspoon vanilla extract

For the streusel topping:

1/3 cup (66g) sugar
1/2 cup (62.5g) flour
3 tablespoons (42g) butter, chilled and cubed

Directions:

Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Set aside.
To make the filling, mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.

To make the cake batter, in a bowl stir together flour, baking powder, baking soda, and salt. Set aside.
With an electric mixer, cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula.
Spread the cream cheese filling on top. Place raspberries onto cream cheese.

Conclusion:

This Raspberry Cream Cheese Coffee Cake is a delightful and decadent treat that is perfect for any occasion. With its moist and tender cake, tangy cream cheese filling, and sweet and juicy raspberries, this coffee cake is sure to impress. The streusel topping adds a lovely crunch and texture, making it an irresistible treat for breakfast, brunch, or dessert. It’s a recipe that is easy to follow and yields impressive results, so why not try it out and see for yourself? Your taste buds will thank you!

Raspberry Cream Cheese Coffee Cake

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Course cake, Dessert

Cuisine American

Servings 7

Ingredients

For the filling:

1/4 cup 50g sugar

8 oz. 226g cream cheese, softened
1 egg white
1 cup 125g raspberries, washed and well drained

For the cake:

1 and 1/2 cups 187.5g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
5.5 Tablespoons 78g unsalted butter, softened
1/2 cup 100g sugar

1 egg + 1 egg yolk
3/4 cup 180g sour cream
1 teaspoon vanilla extract

For the streusel topping:

1/3 cup 66g sugar
1/2 cup 62.5g flour
3 tablespoons 42g butter, chilled and cubed

Instructions

Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Set aside.
To make the filling, mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
To make the cake batter, in a bowl stir together flour, baking powder, baking soda, and salt. Set aside.

With an electric mixer, cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula.
Spread the cream cheese filling on top. Place raspberries onto cream cheese.

Indulge in a Sweet and Creamy Delight with Raspberry Cream Cheese Coffee Cake