Description
Raspberry Cream Cheese Coffee Cake is a moist and tender cake layered with a creamy, luscious cream cheese filling and fresh raspberries, topped with a buttery cinnamon streusel that adds a delightful crunch and sweetness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (for streusel)
- 1/3 cup brown sugar, packed (for streusel)
- 1/4 cup unsalted butter, softened (for streusel)
- 1 teaspoon cinnamon (optional, for streusel)
Instructions
- In a medium bowl, beat together softened cream cheese, 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth. Set aside.
- In another bowl, combine 1/2 cup flour, brown sugar, and cinnamon (if using). Cut in softened butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, cream softened butter and 1 cup sugar until light and fluffy (3-4 minutes). Beat in eggs one at a time, then mix in 1 teaspoon vanilla extract.
- Add sour cream, baking powder, baking soda, and salt; mix until just combined.
- Gradually fold in 2 cups flour until no streaks remain; do not overmix.
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Spread half the cake batter evenly in the pan. Pour cream cheese filling over batter and smooth gently.
- Scatter raspberries evenly over cream cheese layer.
- Dollop remaining batter over raspberries and smooth the top as best as possible.
- Sprinkle streusel topping evenly over the entire surface.
- Bake for 45-50 minutes, until top is golden and a toothpick inserted in center comes out clean.
Notes
- Use fresh or frozen raspberries; if frozen, do not thaw to avoid bleeding into batter.
- For gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend.
- For dairy-free, substitute sour cream and cream cheese with plant-based alternatives.
- To make sugar-free, replace sugars with erythritol or stevia-based sweeteners.
- Optional: Add chopped nuts like walnuts or pecans into the streusel for extra texture.
- Allow cake to cool before slicing to maintain the cream cheese layer.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Raspberry Cream Cheese Coffee Cake, coffee cake, cream cheese filling, raspberry dessert, streusel topping, moist cake