Pin it
This raspberry cream cheese coffee cake brings together the perfect balance of moist buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping. I first created this recipe when looking for a dessert that would impress weekend guests without requiring hours in the kitchen.
The first time I served this cake at our family's Sunday brunch, it disappeared within minutes. Now it's become our traditional welcome treat whenever friends visit from out of town.
Ingredients
- For the filling
- Sugar: Adds just enough sweetness to balance the tangy cream cheese without overwhelming the berries
- Cream cheese: Creates that velvety cheesecake layer that contrasts beautifully with the cake
- Egg white: Helps stabilize the filling so it bakes perfectly
- Raspberries: Provide bursts of juicy tartness that cut through the richness; use fresh when possible for best results
- For the cake
- All purpose flour: Forms the foundation of our tender cake crumb
- Baking powder and baking soda: Work together to create the perfect rise
- Salt: Enhances all the flavors and balances the sweetness
- Unsalted butter: Provides rich flavor and moisture; choose high quality for best results
- Sugar: Sweetens the cake while helping create a tender texture
- Eggs: Bind the batter and add richness
- Sour cream: The secret to an incredibly moist cake with subtle tang
- Vanilla extract: Adds warmth and depth to the flavor profile
- For the streusel topping
- Sugar: Caramelizes slightly during baking for a sweet crunch
- Flour: Helps create those perfect crumbly bits
- Butter: Binds the streusel and adds rich flavor; keep it cold for best texture
Step-by-Step Instructions
- Prepare the pan:
- Grease your springform pan thoroughly and line the bottom with parchment paper. This crucial step ensures your beautiful cake releases cleanly after baking. Make sure to get into all the corners and edges of the springform.
- Create the cream cheese filling:
- Beat cream cheese and sugar until completely smooth and no lumps remain about 2 minutes on medium low speed. The filling should be silky and light. Add the egg white and mix gently just until incorporated. Overmixing at this stage can introduce too much air.
- Make the cake batter:
- First combine all dry ingredients in a separate bowl whisking thoroughly to distribute the leavening agents. In your mixer cream butter and sugar until light and fluffy about 3 minutes. Add eggs and vanilla mixing until well combined. The gradual alternating addition of flour mixture and sour cream is critical for proper texture gently fold until just combined.
- Layer the components:
- Spread the cake batter evenly in your prepared pan using an offset spatula to create a smooth surface. Gently spoon the cream cheese mixture over the batter spreading it to about a half inch from the edge. This prevents the filling from touching the pan sides and burning. Distribute raspberries evenly across the cream cheese layer.
- Prepare and add streusel:
- Work quickly with cold butter using your fingertips or a fork to create pea sized crumbs. The butter should remain cold throughout this process for the best texture. Sprinkle the streusel evenly over the entire surface covering the raspberries completely.
- Bake to perfection:
- Place in the center rack of your preheated oven and bake until golden and a tester comes clean from the cake portion. The center might still have slight movement due to the cream cheese layer which will set as it cools.
Pin it
The first time I made this coffee cake was for my mother's birthday breakfast. She loved it so much that she claimed the leftovers to take home, something she never does with desserts. Now we joke that I need to make two whenever she visits one for the family and one just for her.
Storage and Make Ahead Tips
This coffee cake actually improves with a little time in the refrigerator. The flavors meld together and the cream cheese layer becomes even creamier. You can make it up to a day in advance for special occasions.
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for about 20 minutes before serving for the best texture and flavor.
To freeze portions individually wrap slices in plastic wrap then place in freezer bags. Thaw overnight in the refrigerator for a quick breakfast or dessert option that tastes freshly baked.
Seasonal Variations
While raspberries create a beautiful classic version of this coffee cake the recipe adapts wonderfully to other fruits depending on the season.
In summer try using blackberries or blueberries for an equally delicious variation. The darker berries create stunning color contrast against the cream cheese.
For fall a version with thinly sliced apples tossed in cinnamon makes a cozy alternative. The apples bake into tender morsels nestled in the creamy filling.
Winter calls for cranberry orange with a tablespoon of orange zest in the batter and fresh cranberries replacing the raspberries. The tartness balances perfectly with the sweet creamy filling.
Serving Suggestions
This versatile coffee cake works beautifully for multiple occasions. For brunch serve with a dollop of lightly sweetened whipped cream and additional fresh berries on the side.
For dessert warm individual slices slightly and pair with a scoop of vanilla ice cream. The contrast between cold ice cream and barely warm cake is absolutely divine.
If serving for afternoon coffee add a light dusting of powdered sugar just before presenting for an elegant touch that highlights the beautiful texture of the streusel topping.
Pin it
Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh?
Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture affecting the cake texture.
- → How do I store Raspberry Cream Cheese Coffee Cake?
Store it in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving for the best flavor.
- → Can I substitute the sour cream with something else?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream if needed.
- → What’s the best way to ensure the streusel topping is crumbly?
Use chilled butter and mix it with the sugar and flour until the mixture forms pea-sized crumbs. Avoid overmixing.
- → Can I make this cake ahead of time?
Absolutely! You can bake the cake a day before and store it in the fridge. Just bring it to room temperature before serving or warm it slightly.