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Raspberry Cream Cheese Coffee Cake Recipe

Irresistible Raspberry Cream Cheese Coffee Cake Recipe to Indulge

This Raspberry Cream Cheese Coffee Cake Recipe is a delightful dessert that combines rich cream cheese with juicy raspberries for a perfect treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour You can substitute with a gluten-free blend (1-to-1)
  • 2 teaspoons Baking Powder No similar substitutes
  • 1 te teaspoon Baking Soda No similar substitutes
  • 1/2 teaspoon Salt Use sea salt for a finer taste
  • 1/2 cup Butter Substitute with dairy-free margarine or coconut oil for a dairy-free option
  • 1 cup Sugar Brown sugar adds moisture and depth
  • 2 large Eggs (whole and whites) Substitute with a flax egg for a vegan version
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results
  • 1 cup Sour Cream Use plain yogurt or dairy-free yogurt as a substitute for a dairy-free option
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Use dairy-free cream cheese for a dairy-free version
For the Topping
  • 2 cups Fresh Raspberries Frozen raspberries can be used if properly thawed and drained
  • 1 cup Powdered Sugar For dusting before serving; no similar substitutes

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • whisk
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
  2. Prepare the cream cheese filling by mixing softened cream cheese and sugar with an electric mixer until smooth and creamy, then mix in the egg white.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Beat softened butter with sugar until fluffy. Add the whole egg, egg yolk, and vanilla extract, then mix. Alternate adding dry ingredients and sour cream.
  5. Pour half of the batter into the prepared pan, dollop the cream cheese filling, then scatter fresh raspberries on top.
  6. Prepare the streusel topping by combining sugar, flour, and cold butter until it resembles coarse crumbs. Sprinkle over the raspberries.
  7. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the top is lightly golden.
  8. Allow to cool in the pan for about 10 minutes, then loosen the edges and release the springform.
  9. Dust the cooled cake with powdered sugar before serving.

Nutrition

Serving: 1slicesCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure your cream cheese, butter, and eggs are at room temperature to create a smooth batter. Avoid overmixing to keep the cake fluffy.

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