Raspberry Cream Cheese Coffee Cake Recipe
If you’re looking for the perfect treat to go with your morning cup of coffee or to delight at brunch, look no further than this Raspberry Cream Cheese Coffee Cake Recipe. With its buttery crumb, tangy cream cheese layer, and gorgeous swirls of raspberry preserves, this cake is a guaranteed showstopper that’s deceptively simple to make. The combination of creamy, fruity, and crunchy textures makes every bite irresistible, and it’s just as welcome at a celebratory breakfast as it is on a cozy afternoon at home. Whether you serve it slightly warm or chilled from the fridge, this cake quickly becomes a family favorite for any occasion.
Ingredients You’ll Need
One of the joys of this Raspberry Cream Cheese Coffee Cake Recipe is how it turns humble ingredients into a dazzling bake. From tangy cream cheese to sweet raspberry preserves, every component has a role in the cake’s delicious flavor and beautiful appearance.
- All-purpose flour: Provides the structure for the crumb, keeping the cake tender but sturdy enough to hold its luscious layers.
- Granulated sugar: Adds sweetness and helps both the crumb and cream cheese layers come to life.
- Unsalted butter, cold and cubed: The secret to a perfect crumb topping is starting with cold butter for irresistible texture.
- Baking soda: Gives the cake a light lift.
- Baking powder: Works with the soda to ensure a tender, even rise.
- Salt: A pinch enhances all the flavors in both batter and topping.
- Sour cream: Adds incredible moisture and tang, making the cake rich and soft.
- Large egg (for batter): Binds everything together and supports the cake’s structure.
- Vanilla extract: Rounds out the sweetness with comforting, aromatic warmth.
- Cream cheese, softened: Creates a rich, creamy layer that complements the bright raspberry flavor.
- Granulated sugar (for filling): Sweetens the cream cheese so it’s perfectly balanced—not too tart, not too sweet.
- Large egg (for filling): Ensures the cream cheese filling sets into a silky, custardy layer.
- Raspberry preserves: The star fruit flavor; look for good-quality preserves for the best sweet-tart kick.
- Sliced almonds (optional): Sprinkled over the top for a nutty crunch and elegant finish.
How to Make Raspberry Cream Cheese Coffee Cake Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure your coffee cake releases effortlessly once cooled. This little step guarantees those crisp, golden edges that frame your masterpiece perfectly.
Step 2: Make the Crumb Mixture
In a large bowl, combine your flour and sugar. Cut in the cold, cubed butter using a pastry cutter or a fork until the mixture looks like coarse, buttery crumbs. Don’t rush—these crumbs will double as both your topping and your cake base, making them crucial for texture and flavor.
Step 3: Reserve the Topping and Build the Batter
Scoop out and set aside one cup of your crumb mixture; this is for the irresistible crumb topping. To the rest of the crumbs, add baking soda, baking powder, and salt. Stir in the sour cream, one egg, and vanilla extract until you have a smooth, thick batter. Spread this evenly into your prepared pan—trust me, it’s the perfect base for all the delicious layers to come.
Step 4: Blend and Layer the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese with sugar and one large egg until velvety smooth. This creamy layer sits right on top of the batter, adding silky richness that balances beautifully with the bright raspberries.
Step 5: Swirl Raspberry Preserves
Dollop the raspberry preserves over the cream cheese layer in generous spoonfuls. Using a table knife, gently swirl them through the cream cheese to create pretty ribbons and pockets of fruit—this not only tastes amazing but looks stunning once baked.
Step 6: Finish with Crumbs and Bake
Sprinkle the reserved crumb mixture evenly over the top, and add sliced almonds if using. Slide your pan into the oven and bake for 50 to 55 minutes, until the center is just set and the top is beautifully golden brown. Let it cool completely in the pan before removing, to ensure every slice comes out picture-perfect.
How to Serve Raspberry Cream Cheese Coffee Cake Recipe
Garnishes
For a final flourish, dust the cooled cake with a little powdered sugar or add a few fresh raspberries and a sprig of mint to each slice. These simple touches make every piece look bakery-worthy and add a refreshing contrast to the sweet, buttery cake.
Side Dishes
This Raspberry Cream Cheese Coffee Cake Recipe pairs beautifully with a strong cup of coffee or your favorite morning tea. For brunch or a special breakfast, try serving it alongside fresh fruit salad, a bowl of Greek yogurt, or even a dollop of softly whipped cream for pure indulgence.
Creative Ways to Present
If you’re hosting a gathering, slice the cake into dainty squares or wedges, and layer them on a platter for a casual, help-yourself vibe. You can also cut the cake into small cubes and serve them on toothpicks for a bite-sized dessert bar, or wrap individual slices in parchment for a bakery-style grab-and-go treat.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Cream Cheese Coffee Cake Recipe tasting fresh, store any leftovers tightly wrapped or in an airtight container in the refrigerator. The cake will stay moist and flavorful for up to 5 days, making it perfect for prepping in advance for busy mornings or snacking all week long.
Freezing
This coffee cake also freezes beautifully. Wrap individual slices (or the entire, cooled cake) in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge, and you’ll have a delicious treat ready whenever the craving strikes.
Reheating
If you love your coffee cake slightly warm, pop a slice in the microwave for about 10-15 seconds to gently soften the cream cheese and bring out the cake’s cozy, buttery aromas. Alternatively, warm several slices on a baking sheet in a low oven (300°F) for just a few minutes.
FAQs
Can I use different preserves if I don’t have raspberry?
Absolutely! Blueberry or strawberry preserves work wonderfully in this Raspberry Cream Cheese Coffee Cake Recipe. Choose your favorite or use whatever you have on hand for a new twist each time you bake.
What’s the best way to ensure the cake doesn’t stick to the pan?
Greasing and flouring your springform pan generously before adding the batter is key. You can also line the bottom with a round of parchment paper for extra insurance and easy release.
Is this cake best served warm or cold?
This coffee cake is a treat both slightly warm and chilled. Many people love it at room temperature, but letting it sit out for 15 minutes after refrigerating makes the cream cheese layer extra creamy.
Can I make this cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend in the same amount. The rest of the Raspberry Cream Cheese Coffee Cake Recipe stays exactly the same.
How do I know when the cake is done baking?
The center should be just set and the top golden brown. A toothpick inserted near the edge should come out mostly clean, but it’s fine if the very center looks slightly soft—it’ll finish setting as it cools.
Final Thoughts
I can’t recommend this Raspberry Cream Cheese Coffee Cake Recipe enough—it’s simple, stunning, and packed with flavor in every bite. Give it a try the next time you want to impress your loved ones or simply treat yourself; you’ll find it quickly becomes a go-to bake you’ll want to revisit all year round.
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Raspberry Cream Cheese Coffee Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy raspberry preserves, creamy cream cheese, and buttery crumb topping with this Raspberry Cream Cheese Coffee Cake. Perfect for a leisurely breakfast or a sweet treat with your coffee.
Ingredients
Dough:
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup unsalted butter, cold and cubed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
Topping:
1/2 cup raspberry preserves
1/4 cup sliced almonds (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch springform pan.
- Prepare the dough: Combine flour and sugar, cut in cold butter until crumbly. Reserve 1 cup for topping. To the rest, add baking soda, baking powder, salt, sour cream, egg, and vanilla. Spread into pan.
- Make the cream cheese filling: Beat cream cheese, sugar, and egg until smooth. Spread over the dough.
- Add preserves: Dollop raspberry preserves on top and swirl gently with a knife.
- Add toppings: Sprinkle reserved crumb mixture and almonds over the top.
- Bake: Bake for 50-55 minutes until set and golden. Cool before removing from pan.
Notes
- This cake can be made with blueberry or strawberry preserves as well.
- Store covered in the refrigerator for up to 5 days.
- Best served at room temperature or slightly warmed.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 26g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
