Raspberry Cream Cheese Coffee Cake
A bakery-style raspberry cream cheese coffee cake with a tender buttery crumb, a soft cheesecake-like center, bursts of tart raspberries, and a cinnamon streusel topped with a sweet vanilla glaze.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12–14 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Streusel
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 + 1/8 teaspoon ground cinnamon
2 tablespoons butter, melted
Filling
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg white
1/2 teaspoon vanilla extract
1 cup raspberries, halved
Coffee Cake
3/4 cup granulated sugar
9 tablespoons unsalted butter, room temperature
6 tablespoons sour cream
6 tablespoons milk
1 large egg
1 egg yolk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Glaze
3/4 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 9-inch round cake pan with parchment paper. Grease the sides.
- Make the streusel by mixing flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.
- Prepare the filling by beating cream cheese and sugar until smooth. Mix in egg white and vanilla. Set aside.
- Beat butter and sugar together until light and fluffy, about 3–4 minutes.
- Add sour cream and milk and mix until combined. Add egg, egg yolk, and vanilla and mix until smooth.
- In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients and mix just until smooth.
- Spread half of the batter into the prepared pan.
- Spread cream cheese filling evenly over batter and arrange raspberries on top.
- Carefully spread remaining batter over filling and sprinkle streusel evenly over the top.
- Bake for 40–45 minutes until golden and the center is slightly jiggly.
- Cool completely, then whisk glaze ingredients together and drizzle over cake before serving.
Notes
The cream cheese layer will firm up as the cake cools.
Fresh raspberries are best to avoid excess moisture.
Skip the glaze for a less sweet, more breakfast-style cake.
Chill leftovers due to the cream cheese filling.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
