Description
This Raspberry Cream Cheese Coffee Cake is a deliciously sweet and creamy treat with a perfect balance of tangy cream cheese and fresh raspberries. The soft, buttery cake and crumble topping make it an irresistible breakfast or dessert. Ideal for brunch, special occasions, or as a sweet pick-me-up with coffee!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Raspberry Layer:
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1/4 cup granulated sugar
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Add the dry ingredients to the butter mixture in three parts, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, beat together cream cheese, sugar, egg, and vanilla extract until smooth.
- In another small bowl, combine the raspberries with 1/4 cup sugar and gently toss.
- Spread half of the cake batter into the prepared pan, then layer with the cream cheese mixture, followed by the raspberry mixture. Top with the remaining cake batter.
- For the crumble topping, mix flour, sugar, softened butter, and cinnamon together until the mixture is crumbly. Sprinkle the topping evenly over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the coffee cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature with a cup of coffee or tea.
Notes
- If using frozen raspberries, make sure to drain them well to avoid excess moisture.
- You can add a drizzle of icing on top for extra sweetness, or even serve with a dollop of whipped cream.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 29g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg