Raspberry Cream Cheese Coffee Cake
Indulge in the delightful combination of tart raspberries and creamy cheesecake with this Raspberry Cream Cheese Coffee Cake Recipe. This moist and buttery cake features a luscious cream cheese filling, topped with fresh raspberries and a crunchy streusel topping. Perfect for brunches, afternoon tea, or cozy gatherings, this easy-to-make dessert is sure to impress your friends and family. The balance of flavors and textures creates an irresistible treat that feels both comforting and indulgent.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/4 cup sugar (cream cheese filling)
- 8 oz cream cheese, softened
- 1 egg white
- 1 cup raspberries, washed and drained
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5.5 tablespoons unsalted butter, softened
- 1/2 cup sugar (cake base)
- 1 egg + 1 egg yolk
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- For streusel: 1/3 cup sugar, 1/2 cup flour, 3 tablespoons chilled butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix cream cheese and sugar until smooth. Add egg white; mix well.
- Sift together flour, baking powder, baking soda, and salt in another bowl.
- Cream butter and sugar until light and fluffy.
- Beat in egg plus yolk and vanilla extract until combined.
- Gradually add dry ingredients along with sour cream; mix just until combined.
- Pour half of the batter into the prepared pan; spread cream cheese mixture over it. Top with raspberries.
- Prepare streusel by mixing sugar, flour, and cold butter until crumbly; sprinkle over raspberries.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg