Go Back
–+ servings
Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake: A Sweet Morning Bliss

Enjoy a delightful Raspberry Cream Cheese Coffee Cake that brings together moist layers and luscious cream cheese filling, perfect for gatherings.
Print Recipe Pin Recipe
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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz Cream Cheese Ensure it's at room temperature for easy mixing.
  • 1/2 cup Sugar Consider using a sugar substitute if desired.
  • 1 large Egg White A whole egg can create a richer flavor.
For the Cake Batter
  • 2 cups All-Purpose Flour Swap with a gluten-free baking blend for a gluten-free option.
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter Margarine can serve as a substitute.
  • 1 cup Sour Cream Substitute with Greek yogurt for a similar effect.
  • 1 tsp Vanilla Extract
For the Topping
  • 1 cup Raspberries Fresh or thawed frozen raspberries work well.
  • 1/2 cup Streusel Topping (optional) Mix sugar, flour, and butter for a crunchy finish.

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Fork or pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or cooking spray.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth, then add in the egg white and mix until fully combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
  4. Cream the unsalted butter and sugar until light and fluffy. Then, add the egg and vanilla extract, mixing until smooth.
  5. Gradually add the dry mixture and sour cream into the butter mixture, mixing gently until combined.
  6. Spread half of the batter into the pan, dollop the cream cheese filling on top, and sprinkle with raspberries before adding the remaining batter.
  7. For the streusel topping, mix together sugar, flour, and cold butter until crumbly, then sprinkle over the batter.
  8. Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
  9. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure dairy ingredients are at room temperature for better mixing. Adjust sweetness by tasting the batter before baking.

Tried this recipe?

Let us know how it was!