Raspberry Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake is a soft, buttery breakfast cake layered with smooth cream cheese filling, juicy raspberries, and topped with a crunchy cinnamon streusel. Its perfect balance of sweetness and tanginess makes it ideal for breakfast, brunch, dessert, or afternoon tea. Easy to prepare and beautiful to serve, this cake is a crowd-pleasing favorite for every season.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Fruit Layer
- 1½ cups fresh raspberries
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold butter, cubed
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan or baking dish.
- Prepare the streusel by mixing the flour, brown sugar, and cinnamon. Cut in the cold butter until coarse crumbs form. Refrigerate until needed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix the dry ingredients into the butter mixture alternately with the sour cream until just combined.
- In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
- Spread half of the cake batter into the prepared pan.
- Spread the cream cheese filling evenly over the batter.
- Scatter the fresh raspberries over the cream cheese layer.
- Carefully spread the remaining cake batter over the raspberries.
- Bake for 45–50 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Slice and serve with coffee or tea.
Notes
- Use room-temperature ingredients for a smoother batter.
- Fresh raspberries produce the best flavor and texture.
- Frozen raspberries can be used without thawing.
- Avoid overmixing the batter.
- Chill the streusel before baking for a crisp topping.
- Let the cake cool before glazing.
- Store leftovers in the refrigerator because of the cream cheese layer.
- The cake tastes even better the next day.