If you’re searching for a delightful treat that brings together sweet raspberries with rich, tangy cream cheese, then this Raspberry Cream Cheese Coffee Cake Recipe is exactly what your kitchen needs. It bakes up into a tender, buttery cake filled with luscious cream cheese and vibrant raspberry swirls, creating the perfect balance of flavors and textures. Whether you’re serving it for brunch, dessert, or a special snack, this cake will impress everyone with its irresistible taste and charming appearance.
Ingredients You’ll Need
Every ingredient here plays a key role in creating that perfect balance of flavor and texture. These simple pantry staples come together beautifully to deliver a coffee cake that’s tender, creamy, and bursting with berry goodness.
- 1½ cups all-purpose flour: Provides the structure and tender crumb of the cake.
- ½ cup granulated sugar: Adds sweetness to the cake batter, balancing the tart raspberries.
- ½ teaspoon baking powder: Helps the cake rise and stay light.
- ¼ teaspoon baking soda: Works alongside baking powder for the perfect lift.
- ¼ teaspoon salt: Enhances and balances all the flavors.
- ½ cup unsalted butter (softened): Gives richness, moisture, and that melt-in-your-mouth texture.
- 1 large egg: Binds the ingredients and provides a tender crumb.
- ½ teaspoon vanilla extract: Adds warm, sweet aromatic notes.
- ½ cup sour cream: Keeps the cake moist and adds subtle tanginess.
- ¾ cup raspberry preserves or fresh raspberries: The star ingredient, providing bursts of juicy, fruity flavor.
- 8 oz cream cheese (softened): Creates the luscious, creamy filling that makes this coffee cake remarkable.
- ¼ cup granulated sugar (for cream cheese filling): Sweetens the filling just right.
- 1 large egg (for cream cheese filling): Ensures the filling is silky and smooth.
- ½ teaspoon vanilla extract (for cream cheese filling): Adds depth to the cream cheese mixture.
- ¼ cup sliced almonds (optional): Provides a lovely crunch and elegant touch to the cake’s top.
- Powdered sugar (optional): For a delicate dusting to finish your cake beautifully.
How to Make Raspberry Cream Cheese Coffee Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan thoroughly. This ensures your cake will bake evenly and release easily, letting all the flavors come together perfectly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mix forms the foundation of your cake, providing the perfect rise and balance of texture.
Step 3: Cut in the Butter
Add the softened butter to your dry mix and use a pastry blender or fork to cut it in until the mixture looks like coarse crumbs. This step makes your crumbly, tender cake base.
Step 4: Combine the Wet Ingredients
In a separate bowl, beat the egg, vanilla, and sour cream until smooth. Then gently stir this into the flour-butter mixture, folding just until combined to avoid overmixing and keep things light and fluffy.
Step 5: Assemble the Cake Base
Press about two-thirds of the batter evenly into the bottom and slightly up the sides of your prepared pan. This creates a sturdy but tender base to support the delicious filling.
Step 6: Prepare the Cream Cheese Filling
Beat the cream cheese, sugar, egg, and vanilla together until super smooth and creamy. This rich filling is what makes this Raspberry Cream Cheese Coffee Cake Recipe truly unforgettable.
Step 7: Layer the Filling and Raspberries
Spread the cream cheese mixture evenly over the batter. Then drop spoonfuls of raspberry preserves or scatter fresh raspberries across the top, adding bright and juicy pockets of flavor throughout.
Step 8: Finish the Top Layer
Dollop the remaining batter over the raspberry filling and gently spread it out to cover. If desired, sprinkle sliced almonds for a bit of crunch and a lovely visual touch.
Step 9: Bake to Perfection
Bake your assembled cake for 45–50 minutes until the top is golden and the center is set. Allow it to cool completely in the pan to set the layers perfectly before removing.
Step 10: Add the Final Touch
Once cooled, dust a light layer of powdered sugar on top for a touch of elegance and a hint of extra sweetness, making it simply irresistible!
How to Serve Raspberry Cream Cheese Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar instantly upgrades the look and taste of this cake. Fresh raspberries or a few sprigs of mint add a burst of color and freshness that’ll make your presentation shine.
Side Dishes
This coffee cake pairs beautifully with a hot cup of coffee, tea, or even a glass of cold milk. For a brunch spread, serve alongside fresh fruit salad or creamy yogurt for a balanced treat.
Creative Ways to Present
Try layering slices on a pretty cake stand or cutting them into bite-sized squares for a delightful finger food at parties. You can even drizzle a bit of raspberry sauce on the plate for some artistic flair that beautifies each serving.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover coffee cake covered tightly in the refrigerator for up to four days. This resting time allows the flavors to deepen and the cake to remain moist and delicious.
Freezing
If you want to save it for later, wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It keeps well for up to two months. Thaw overnight in the fridge before serving.
Reheating
Warm slices gently in a microwave for 15-20 seconds or in a low-temperature oven wrapped in foil. This refreshes the moist texture and melts the cream cheese filling just slightly for that fresh-baked feel.
FAQs
Can I use fresh raspberries instead of preserves?
Absolutely! Just make sure your fresh raspberries aren’t too watery to avoid sogginess. Otherwise, fresh raspberries add a lovely natural tartness that pairs beautifully with the cream cheese.
Is this coffee cake suitable for freezing?
Yes, it freezes well. Just be sure to cool it completely before wrapping tightly to prevent freezer burn and maintain the cake’s texture.
Can I make this recipe dairy-free?
You can substitute the butter, cream cheese, and sour cream with vegan alternatives, though the texture and taste will have slight differences. It’s worth experimenting to fit your dietary needs!
How long does the cake stay fresh?
When stored in the fridge, this cake stays fresh and moist for up to 4 days. Beyond that, the texture and flavor start to degrade.
Can I use the Raspberry Cream Cheese Coffee Cake Recipe for a brunch buffet?
Definitely! It’s a crowd-pleaser that looks as good as it tastes, making it perfect for brunch spreads, special occasions, or just a cozy weekend treat.
Final Thoughts
There’s something truly special about this Raspberry Cream Cheese Coffee Cake Recipe that makes it a favorite anytime you want a sweet yet tangy indulgence. The cream cheese and raspberry filling brings a decadent creaminess and fruitiness that’s simply unforgettable. Whether you’re sharing with friends or treating yourself, this cake is bound to become a cherished classic in your baking repertoire. Give it a try—you’ll be so glad you did!
Print
Raspberry Cream Cheese Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Cream Cheese Coffee Cake combines a tender, buttery crumb with a rich, creamy cheese filling and a burst of raspberry flavor. Perfect for brunch or dessert, this cake features layers of sweet raspberry preserves atop a luscious cream cheese mixture, all baked to golden perfection in a springform pan. Optional sliced almonds add a delightful crunch, while a dusting of powdered sugar provides a beautiful finishing touch.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup sour cream
Filling
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Fruit and Toppings
- ¾ cup raspberry preserves or fresh raspberries
- ¼ cup sliced almonds (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Cut in Butter: Cut the softened butter into the dry ingredients using a pastry blender or fork until the mixture has a coarse crumb-like texture.
- Mix Wet Ingredients: In a separate bowl, beat the egg, vanilla extract, and sour cream until the mixture is smooth and well combined.
- Form Batter: Stir the wet ingredients into the flour mixture until just combined, taking care not to overmix for a tender cake.
- Press Batter into Pan: Press about two-thirds of the batter firmly into the bottom and slightly up the sides of the prepared springform pan to create a base layer.
- Prepare Cream Cheese Filling: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy without lumps.
- Spread Filling: Evenly spread the cream cheese filling over the pressed batter in the pan.
- Add Raspberry Layer: Drop spoonfuls of raspberry preserves or scatter fresh raspberries evenly on top of the cream cheese layer.
- Top with Remaining Batter: Dollop the remaining batter over the raspberry layer and gently spread it out to cover as much as possible for a marbled effect.
- Add Toppings: Sprinkle sliced almonds evenly over the top, if using, to add a crunchy texture.
- Bake: Place the pan in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the center is set when gently shaken.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar if desired before slicing and serving.
Notes
- You can substitute the raspberry preserves with other berries such as blueberries or strawberries depending on your preference.
- If using fresh fruit, choose varieties that are not too watery to avoid soggy cake layers.
- This coffee cake is best enjoyed chilled or at room temperature for optimal flavor and texture.
- Store leftovers in the refrigerator for up to 4 days, tightly covered to maintain freshness.
