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Raspberry Cream Cheese Coffee Cake Recipe

Moist Raspberry Cream Cheese Coffee Cake Recipe to Impress

This Raspberry Cream Cheese Coffee Cake is a delicious dessert perfect for brunch, featuring a rich cream cheese filling and vibrant raspberries.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz Cream Cheese Use dairy-free cream cheese for a lactose-free version
  • 0.5 cup Sugar Brown sugar brings a deeper flavor profile
  • 1 large Egg White You can use whole eggs instead for more richness
For the Cake Batter
  • 2 cups All-Purpose Flour Substitute with a 1-to-1 gluten-free blend if needed
  • 1 tbsp Baking Powder Ensure it's fresh for optimal rising
  • 0.5 tsp Baking Soda Ensure it's fresh for optimal rising
  • 0.5 tsp Salt Balances out the sweetness and heightens flavor
  • 0.5 cup Butter Opt for dairy-free margarine or coconut oil if going dairy-free
  • 1 large Whole Egg
  • 1 large Egg Yolk
  • 1 tsp Vanilla Extract Homemade vanilla extract is a fantastic alternative
  • 0.5 cup Sour Cream Greek yogurt works well as a substitute
For the Raspberry Layer
  • 2 cups Fresh Raspberries Frozen raspberries must be thawed and drained beforehand
For the Streusel Topping
  • 0.25 cup Sugar Adjust based on your preferred sweetness level
  • 0.5 cup Flour Consider using oats for a rustic twist
  • 0.25 cup Butter Substitute with coconut oil for a dairy-free option

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
  2. Combine room temperature cream cheese and sugar in a mixing bowl, mixing until smooth and creamy, about 2-3 minutes. Add the egg white and mix until incorporated.
  3. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
  4. Cream softened butter and sugar together on medium speed for about 4 minutes. Add whole egg, egg yolk, and vanilla extract, mixing well. Alternately add dry ingredients and sour cream, mixing gently.
  5. Spread half of the batter into the prepared pan. Spoon the cream cheese mixture over the batter and scatter fresh raspberries on top.
  6. Combine flour, sugar, and cubed butter in a bowl for the streusel topping, mixing until crumbly. Sprinkle over the raspberry layer.
  7. Bake in the preheated oven for 40-45 minutes. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
  8. Allow cooling in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients, particularly cream cheese, are at room temperature to achieve a silky-smooth filling. Don't overmix to maintain a tender texture.

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