Raspberry Cream Cheese Coffee Cake Recipe

If you’re looking for a coffee cake that’s rich, fruity, and packed with layers of creamy goodness, you’ve found it! This Raspberry Cream Cheese Coffee Cake is a game-changer—it has everything you want in a dessert. Imagine a soft, fluffy cake with a tangy cream cheese filling and a burst of sweet raspberries throughout. The best part? It’s easy to make, perfect for a weekend brunch or any occasion where you want to wow your guests (or just yourself). The moment you take a bite, the creamy center melts into the soft cake, and the raspberry swirls add the perfect touch of tartness. Trust me—you’re going to love every bite of this!

Why You’ll Love Raspberry Cream Cheese Coffee Cake

Here’s why this coffee cake will quickly become your new favorite:

• Irresistibly Moist: The cake is light and fluffy, thanks to the perfect balance of butter, sugar, and cream cheese. Every bite melts in your mouth!
• Creamy, Dreamy Filling: The cream cheese layer is the ultimate indulgence. It’s smooth, rich, and a delightful contrast to the cake and raspberries.
• Perfect Balance of Sweet and Tart: The fresh raspberries give the coffee cake a pop of tartness that pairs beautifully with the sweet cake and creamy filling.
• Perfect for Any Occasion: Whether it’s a cozy morning at home, a brunch with friends, or a family gathering, this cake always impresses. It’s a treat that’s as beautiful as it is delicious.
• Easy to Make: With just a few ingredients and simple steps, you’ll have this delicious cake ready in no time. Plus, it looks like it came from a bakery, so no one will ever guess how easy it was to make!

Ingredients

Here’s what you’ll need to make this irresistible Raspberry Cream Cheese Coffee Cake:

• All-purpose flour: The base of your cake, giving it structure and fluffiness.
• Granulated sugar: Sweetens the cake without being overpowering.
• Baking powder: Helps the cake rise to perfection.
• Salt: Just a pinch to enhance the sweetness and balance the flavors.
• Unsalted butter: Adds richness and tenderness to the cake.
• Eggs: Binds everything together and helps the cake hold its shape.
• Sour cream: Keeps the cake moist and adds a slight tang.
• Vanilla extract: Adds a warm, fragrant flavor to the batter.
• Cream cheese: The star of the filling! It creates that luscious, creamy center that contrasts beautifully with the cake.
• Powdered sugar: Sweetens the cream cheese filling, making it perfectly smooth.
• Fresh raspberries: The fresh berries give this coffee cake a burst of color and flavor.
• Cinnamon and sugar: For sprinkling on top to create a slightly crispy, sweet topping.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get started on creating this delicious masterpiece!

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a 9×9-inch square pan. This will ensure the cake doesn’t stick and comes out nice and easy.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes using an electric mixer.

4. Add the Eggs and Sour Cream

Beat in the eggs, one at a time, making sure each one is fully incorporated. Then, add the sour cream and vanilla extract and mix until smooth.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter.

6. Make the Cream Cheese Filling

In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy. This will form the delicious, tangy filling that makes this cake so special.

7. Layer the Cake

Pour half of the cake batter into the prepared pan and spread it into an even layer. Add a layer of cream cheese filling on top, then scatter fresh raspberries evenly over the filling. Spoon the remaining cake batter on top and gently spread it out to cover the raspberries and cream cheese.

8. Sprinkle the Topping

Mix together cinnamon and sugar, then sprinkle it generously over the top of the cake. This adds a sweet, slightly crunchy topping that contrasts perfectly with the soft cake.

9. Bake

Bake the coffee cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden on top and firm to the touch.

10. Cool and Serve

Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice into squares or wedges, and enjoy the creamy, fruity goodness!

Nutrition Facts

Servings: 12
Calories per serving: 280
Total Fat: 18g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 160mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 18g
Protein: 4g
Vitamin D: 4%
Calcium: 3%
Iron: 6%

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes

How to Serve Raspberry Cream Cheese Coffee Cake

This coffee cake is perfect for:

• Brunch: Serve it alongside a pot of coffee or tea for a cozy morning gathering.
• Dessert: It’s great for after dinner when you want something sweet but not too heavy.
• Snack: Perfect for a mid-afternoon pick-me-up with a cup of coffee or hot chocolate.

Additional Tips

• Chill the Cream Cheese: For a smoother filling, ensure your cream cheese is softened before mixing.
• Use Frozen Berries: If raspberries aren’t in season, frozen raspberries work just as well—just make sure to thaw and drain them before use.
• Add a Streusel Topping: If you want an extra crunch, sprinkle some streusel topping (flour, butter, sugar, and cinnamon) before baking.

FAQ Section

Q1: Can I use a different fruit?
A1: Absolutely! Blueberries, strawberries, or blackberries would work wonderfully in place of raspberries. Adjust the fruit amount based on the size of the berries.

Q2: Can I make this cake ahead of time?
A2: Yes! You can make this cake a day ahead and store it in an airtight container at room temperature. Just reheat a slice in the microwave if you prefer it warm.

Q3: Can I freeze this coffee cake?
A3: Yes! You can freeze the whole cake (after it’s cooled) in plastic wrap and foil. Just thaw overnight in the fridge, and it’ll taste just as fresh.

Q4: What if I don’t have sour cream?
A4: You can substitute the sour cream with Greek yogurt or even buttermilk if necessary. Both will keep the cake moist.

Q5: How can I make this recipe gluten-free?
A5: Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder and other ingredients are also gluten-free.

Q6: Can I use a different pan size?
A6: If you use a different pan size, keep an eye on the baking time. A smaller pan will take longer to bake, and a larger pan will cook faster.

Q7: Can I make this cake without the cream cheese layer?
A7: Sure! You can leave out the cream cheese and make a simple raspberry cake, but the filling adds an irresistible richness.

Q8: How do I know when the cake is done?
A8: When the top is golden and a toothpick inserted into the center comes out clean, your cake is ready. If it’s still wet, bake for a few more minutes.

Q9: How should I store leftovers?
A9: Store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh for longer.

Q10: Can I add nuts to this cake?
A10: Absolutely! Chopped walnuts or pecans would add a great crunch. Just sprinkle them over the top or mix them into the batter.

Conclusion

This Raspberry Cream Cheese Coffee Cake is the perfect combination of soft, fluffy cake, creamy filling, and sweet-tart raspberries. It’s simple to make yet feels indulgent, making it the ideal dessert for any occasion. Whether you’re serving it at a brunch or enjoying it with a cup of tea, it’s sure to become a favorite. Go ahead, give it a try—you’re going to be so glad you did!

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