Raspberry Cream Cheese Coffee Cake

This yummy raspberry cream cheese coffee cake is a tasty way to add some fruit to your go-to brunch. It’s super simple to whip up!


A tempting image of Raspberry Cream Cheese Coffee Cake, featuring layers of moist cake, creamy cream cheese filling, and vibrant raspberries. Ideal for brunch or coffee time, this homemade dessert is a delicious treat for any occasion.

First things first, to avoid any mix-ups: despite being named coffee cake, this treat doesn’t actually contain coffee; it’s designed to be enjoyed alongside a cup of coffee. Personally, I love pairing a slice with my morning coffee, but you’ll enjoy this cake no matter what beverage you choose. Starting the workday with a piece of raspberry cheese coffee cake is the perfect recipe for a cheerful and bright beginning.


– 1/4 cup sugar
– 8 oz. cream cheese, softened
– 1 egg white
– 1 cup raspberries, washed and well-drained

– 1 and 1/2 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
– 1 egg + 1 egg yolk
– 3/4 cup sour cream
– 1 teaspoon vanilla extract

Streusel Topping:
– 1/3 cup sugar
– 1/2 cup flour
– 3 tablespoons butter, chilled and cubed


1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Set it aside.
2. For the filling: Mix the cream cheese and sugar on medium-low speed until creamy. Add the egg white and mix on low just to combine. Set aside.
3. For the cake batter: In a bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
4. Using an electric mixer, cream together the butter and sugar on medium-low speed. Add the egg, egg yolk, and vanilla. Slowly mix in the flour mixture, alternating with the sour cream. Transfer the batter into the prepared pan and smooth it with a spatula. Spread the cream cheese filling on top and place raspberries onto the cream cheese filling.
5. For the topping: Combine sugar, flour, and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (ensure the streusel is in pea-sized crumbs).
6. Sprinkle the streusel on top of the raspberries.
7. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake, and loosen the ring of the springform pan.
8. Store the cake in the fridge.


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