Why You’ll Love Raspberry Cream Cheese Coffee Cake Recipe

I love this recipe because it feels like a bakery-style treat made right at home. I like how the cream cheese layer stays soft and slightly creamy, while the raspberries add brightness and balance the sweetness. The streusel and glaze take it over the top, making it perfect for breakfast, brunch, or an afternoon coffee break.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

STREUSEL
1/4 cup flour
1/4 cup packed brown sugar
1/4 + 1/8 teaspoon cinnamon
2 tbsp butter, melted

FILLING
8 oz cream cheese
1/4 cup sugar
1 egg white
1/2 tsp vanilla extract
1 cup (115g) raspberries, cut in half

COFFEE CAKE
3/4 cup (155g) sugar
9 tbsp (126g) unsalted butter, room temperature
6 tbsp (90ml) sour cream
6 tbsp (90ml) milk
1 egg
1 egg yolk
1 1/2 tsp vanilla extract
1 1/2 cups (195g) all-purpose flour
2 tsp baking powder
1/4 tsp salt

GLAZE
3/4 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract

Directions

I start by preheating the oven to 350°F and preparing a 9-inch cake pan with parchment paper in the bottom and greased sides.

To make the streusel, I mix the flour, brown sugar, cinnamon, and melted butter in a bowl until fully combined, then set it aside.

For the filling, I beat the cream cheese and sugar until smooth. I add the egg white and vanilla extract and mix until fully incorporated, then set the mixture aside.

To make the cake batter, I beat the sugar and butter together until light and fluffy, about 3 to 4 minutes. I add the sour cream and milk and mix until combined. I then add the egg, egg yolk, and vanilla extract and mix until smooth.

In a separate bowl, I combine the flour, baking powder, and salt. I add the dry ingredients to the wet ingredients and mix until smooth.

I spread half of the batter into the prepared pan. I spread the cream cheese filling evenly over the batter and arrange the raspberries in an even layer on top. I gently spread the remaining batter over the filling and finish by sprinkling the streusel evenly over the top.

I bake the coffee cake for 40 to 45 minutes, until the top is golden and the center still has a slight jiggle from the cream cheese layer. I let the cake cool before removing it from the pan.

To finish, I whisk together the glaze ingredients and drizzle it over the cake before serving.

Servings and Timing

This recipe yields 12–14 slices. Prep time takes about 25 minutes, bake time is around 40 minutes, and total time comes to roughly 1 hour and 5 minutes.

Variations

I sometimes swap raspberries for blueberries or blackberries. When I want extra texture, I add chopped nuts to the streusel. I also enjoy skipping the glaze for a less sweet, more breakfast-style cake.

Storage/Reheating

I store this coffee cake in an airtight container in the refrigerator for up to 4 days because of the cream cheese layer. I serve it cold or warm individual slices in the microwave for about 10 to 15 seconds.

FAQs

Can I use frozen raspberries?

I can, but I prefer fresh since frozen berries release more liquid.

Why is the center slightly jiggly?

The cream cheese layer stays soft and sets more as the cake cools.

Can I make this ahead of time?

I often bake it the day before and store it in the fridge.

Do I need parchment paper?

I like using it because it makes removing the cake much easier.

Can I skip the glaze?

I can, and the cake is still delicious without it.

What pan size works best?

I always use a 9-inch round cake pan.

Can I freeze this coffee cake?

I freeze individual slices tightly wrapped and thaw them in the fridge.

Why separate the egg?

Using the egg white in the filling keeps it light and smooth.

Can I use low-fat cream cheese?

I don’t recommend it, as it affects the texture.

Is this more of a breakfast or dessert cake?

I think it works perfectly as both.

Conclusion

This raspberry cream cheese coffee cake is one of my favorite recipes because it’s comforting, flavorful, and beautifully layered. I love how the creamy filling, tart raspberries, and buttery streusel come together into a cake that feels indulgent yet perfect with a simple cup of coffee.