Mouthwatering Raspberry Cream Cheese Coffee Cake

I didn’t try cream cheese coffee cake until I was in my twenties, and I honestly thought I’d been missing out my whole life. Growing up, coffee cake in our house meant the dry, crumbly kind from a box mix that left you reaching for a glass of milk after every bite.

Then a friend served me a homemade version with a cream cheese layer running through the middle, and everything changed. The cream cheese keeps it moist and adds this tangy richness that pairs perfectly with fresh raspberries. Now it’s my go-to recipe when I need something that looks like I spent hours in the kitchen but actually comes together in about fifteen minutes of prep time.

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What Kind of Raspberries Should I Use?

Fresh raspberries are ideal for this coffee cake, and you’ll want to make sure they’re completely dry before adding them to the batter. If fresh raspberries aren’t in season or are too pricey, frozen raspberries work just fine – just don’t thaw them first, as this will make them too mushy and watery. When using frozen berries, add them straight from the freezer to prevent them from bleeding too much color into your cake. Whether you go fresh or frozen, avoid any berries that look mushy or have signs of mold, and gently pat fresh raspberries with a paper towel to remove any excess moisture.

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Options for Substitutions

This coffee cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Raspberries: Fresh blueberries, blackberries, or chopped strawberries work great here. You can also use frozen raspberries – just make sure to thaw them completely and pat them very dry with paper towels to avoid extra moisture in your cake.
• Sour cream: Greek yogurt makes a perfect substitute in the same amount. Full-fat works best, but low-fat will do in a pinch. You can also use buttermilk, though the texture will be slightly less rich.
• Cream cheese: Make sure to use full-fat cream cheese for the best texture – low-fat versions don’t work as well in this recipe and can make the filling runny.
• All-purpose flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor, but don’t go beyond that or the cake will be too dense.
• Unsalted butter: Salted butter works fine – just skip the added salt in the recipe. The butter in the streusel topping should stay chilled, so don’t substitute it with oil or the topping won’t have that nice crumbly texture.

Watch Out for These Mistakes While Baking

Overmixing the batter is a quick way to end up with a dense, tough coffee cake instead of a tender crumb – mix just until the flour disappears and you still see a few streaks.

Make sure your cream cheese is truly softened to room temperature before mixing, otherwise you’ll get lumps in your filling that won’t smooth out no matter how much you stir.

When adding the raspberries, handle them gently and avoid stirring them into the batter too much, as they’ll break apart and turn everything pink – just fold them in carefully or place them on top of the cream cheese layer.

For a crispy, crumbly streusel topping, keep your butter cold and use your fingers or a fork to work it into the flour and sugar mixture until it resembles coarse crumbs, and don’t press it down too hard when sprinkling it over the cake.

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What to Serve With Raspberry Cream Cheese Coffee Cake?

This coffee cake is perfect for brunch or an afternoon snack, and it pairs beautifully with a hot cup of coffee or tea. I love serving it alongside scrambled eggs and crispy bacon for a complete weekend breakfast spread. If you’re hosting a brunch, set out some fresh fruit like sliced melon or a bowl of mixed berries to balance out the richness of the cake. A glass of cold milk or fresh orange juice also makes a great pairing, especially if you’re serving this to kids or anyone who prefers something lighter to drink.

Storage Instructions

Store: This coffee cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 2 days. If you want to keep it longer, pop it in the fridge where it’ll stay fresh for up to 5 days.

Freeze: You can freeze this cake for up to 3 months! Just wrap it tightly in plastic wrap, then again in aluminum foil before freezing. I like to slice it first so I can grab individual pieces whenever I want a treat with my morning coffee.

Serve: Let frozen slices thaw at room temperature for about an hour, or warm them in the microwave for 20-30 seconds. If you’re serving the whole cake from the fridge, letting it sit out for 15 minutes takes the chill off and brings back that fresh-baked taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-36 g
• Fat: 105-115 g
• Carbohydrates: 295-315 g

Ingredients

For the filling:

• 1 cup raspberries, washed and drained (fresh preferred)
• 1/4 cup sugar
• 1 egg white
• 8 oz cream cheese, softened (room temperature)

For the cake:

• 1 1/2 cups all-purpose flour (I use King Arthur flour)
• 1 tsp vanilla extract (for best flavor)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 5.5 tbsp unsalted butter, softened (I prefer Kerrygold for richness)
• 1/4 tsp salt
• 1/2 cup sugar
• 1 egg plus 1 egg yolk (room temperature)
• 3/4 cup sour cream

For the topping:

• 1/2 cup flour
• 1/3 cup sugar
• 3 tbsp butter, chilled and cubed (gives better texture)

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.

Set the pan aside until ready to use.

Step 2: Make the Cream Cheese Filling

• 8 oz cream cheese, softened (room temperature)
• 1/4 cup sugar
• 1 egg white

In a bowl, mix together the softened cream cheese and 1/4 cup sugar on medium-low speed until smooth and creamy.

Add the egg white and mix on low speed just until combined.

Set this filling aside.

Step 3: Prepare the Cake Batter

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 5.5 tbsp unsalted butter, softened
• 1/2 cup sugar
• 1 egg plus 1 egg yolk (room temperature)
• 1 tsp vanilla extract
• 3/4 cup sour cream

In a small bowl, stir together 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

In a separate large bowl, cream 5.5 tablespoons softened unsalted butter and 1/2 cup sugar with an electric mixer on medium-low speed until fluffy.

Add the egg, extra egg yolk, and vanilla extract, mixing until incorporated.

Slowly add the flour mixture to the wet ingredients, alternating with the sour cream, mixing just until combined.

Transfer the batter to the prepared pan and smooth the top with a spatula.

Step 4: Assemble the Cake Layers

• cream cheese filling from Step 2
• 1 cup raspberries, washed and drained (fresh preferred)

Spread the prepared cream cheese filling (from Step 2) evenly over the cake batter in the pan.

Gently place the raspberries on top of the cream cheese layer, distributing them evenly.

Step 5: Make the Streusel Topping

• 1/2 cup flour
• 1/3 cup sugar
• 3 tbsp butter, chilled and cubed

In a bowl, combine 1/2 cup flour, 1/3 cup sugar, and 3 tablespoons chilled, cubed butter.

Use a fork or pastry blender to mix until the mixture is crumbly and the pieces resemble pea-sized crumbs.

I find using very cold butter helps give the streusel the perfect texture.

Step 6: Top and Bake the Cake

Sprinkle the streusel topping (from Step 5) evenly over the raspberries.

Transfer the pan to the oven and bake at 350°F (175°C) for 40–45 minutes, or until a cake tester inserted into the center comes out clean.

Let the cake cool on a rack before carefully running a thin knife around the edge and releasing the springform ring.

I like to let the cake cool completely for the cleanest slices.

Mouthwatering Raspberry Cream Cheese Coffee Cake

Delicious Mouthwatering Raspberry Cream Cheese Coffee Cake recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 22 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4

Calories 2300 kcal

Ingredients

  

For the filling:

• 1 cup raspberries, washed and drained (fresh preferred)
• 1/4 cup sugar
• 1 egg white
• 8 oz cream cheese, softened (room temperature)

For the cake:

• 1 1/2 cups all-purpose flour (I use King Arthur flour)
• 1 tsp vanilla extract (for best flavor)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 5.5 tbsp unsalted butter, softened (I prefer Kerrygold for richness)
• 1/4 tsp salt
• 1/2 cup sugar
• 1 egg plus 1 egg yolk (room temperature)
• 3/4 cup sour cream

For the topping:

• 1/2 cup flour
• 1/3 cup sugar
• 3 tbsp butter, chilled and cubed (gives better texture)

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. Set the pan aside until ready to use.
• In a bowl, mix together the softened cream cheese and 1/4 cup sugar on medium-low speed until smooth and creamy. Add the egg white and mix on low speed just until combined. Set this filling aside.
• In a small bowl, stir together 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a separate large bowl, cream 5.5 tablespoons softened unsalted butter and 1/2 cup sugar with an electric mixer on medium-low speed until fluffy. Add the egg, extra egg yolk, and vanilla extract, mixing until incorporated. Slowly add the flour mixture to the wet ingredients, alternating with the sour cream, mixing just until combined. Transfer the batter to the prepared pan and smooth the top with a spatula.
• Spread the prepared cream cheese filling (from Step 2) evenly over the cake batter in the pan. Gently place the raspberries on top of the cream cheese layer, distributing them evenly.
• In a bowl, combine 1/2 cup flour, 1/3 cup sugar, and 3 tablespoons chilled, cubed butter. Use a fork or pastry blender to mix until the mixture is crumbly and the pieces resemble pea-sized crumbs. I find using very cold butter helps give the streusel the perfect texture.
• Sprinkle the streusel topping (from Step 5) evenly over the raspberries. Transfer the pan to the oven and bake at 350°F (175°C) for 40–45 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool on a rack before carefully running a thin knife around the edge and releasing the springform ring. I like to let the cake cool completely for the cleanest slices.