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This buttery raspberry cream cheese coffee cake combines a soft, moist cake with a smooth cheesecake layer, tart raspberries and a crisp crumbly top. I came up with this when I needed something to wow my weekend visitors without spending all day in the kitchen.
The first time this cake showed up at our family's weekend breakfast, it was gone in minutes flat. It's now become what we always make when friends come to visit from far away.
What You'll Need
- For the filling
- Sugar: Gives just the right amount of sweetness to match the tangy cheese without being too much for the fruit
- Cream cheese: Makes that smooth, rich layer that works so well against the cake texture
- Egg white: Gives the filling structure so it bakes up just right
- Raspberries: Add pops of tart juice that cut the richness nicely; try to use fresh ones for the best flavor
- For the cake
- All purpose flour: Makes up the base of our soft cake texture
- Baking powder and baking soda: Team up to make the cake rise perfectly
- Salt: Brings out all the tastes and balances the sweetness
- Unsalted butter: Adds depth of flavor and moisture; go for good quality if you can
- Sugar: Sweetens while helping create that perfect soft bite
- Eggs: Hold everything together and add richness
- Sour cream: The key to getting an incredibly juicy cake with a bit of tang
- Vanilla extract: Brings warmth and fullness to the overall taste
- For the streusel topping
- Sugar: Gets a bit caramelized while baking for that sweet crunch
- Flour: Helps make those perfect little crumbly chunks
- Butter: Holds the streusel together and adds flavor; keep it chilled for the right texture
Easy Preparation Steps
- Get the pan ready:
- Really coat your springform pan and put parchment on the bottom. This key step means your finished cake will come out clean after baking. Don't forget the edges and all the corners of the springform.
- Mix up the cheese filling:
- Beat your cream cheese with sugar until it's totally smooth with no lumps for about 2 minutes on medium-low. It should be silky and airy. Then mix in the egg white just until it's combined. Don't mix too much or you'll get too much air in there.
- Whip up the cake mix:
- Start by mixing all your dry stuff in a bowl, stirring well to spread out the baking powder and soda. In your mixer, fluff up butter and sugar until it's light and airy, around 3 minutes. Add in eggs and vanilla until they're well mixed. Adding the flour mix and sour cream bit by bit makes all the difference for texture - just fold until barely combined.
- Build your layers:
- Spread the cake batter evenly in your pan using a flat spatula to make it smooth. Carefully spoon the cheese mixture over top, leaving about half an inch from the edge. This keeps the filling from touching the sides and burning. Scatter raspberries all over the cheese layer.
- Make and add the crumbs:
- Work fast with cold butter using your fingers or a fork to make little pea-sized bits. The butter needs to stay cold the whole time for the best texture. Sprinkle crumbs all over the top, covering all the raspberries.
- Bake it right:
- Put it in the middle of your hot oven and bake until it turns golden and a toothpick comes out clean from the cake part. The middle might still wiggle a bit because of the cheese layer, but it'll firm up as it cools.
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I first baked this coffee cake for my mom's birthday breakfast. She liked it so much she took all the extra pieces home, which she never does with sweets. Now whenever she visits, we laugh about how I need to make two cakes - one for everyone else and one just for her.
Keeping It Fresh
This coffee cake actually gets better after spending some time in the fridge. All the flavors mix together and the cream cheese part becomes even creamier. You can make it a full day before you need it for special events.
Keep any leftover cake in a sealed container in the fridge for up to 4 days. Let it sit out for about 20 minutes before you eat it so the texture and taste are just right.
To save pieces for later, wrap each slice in plastic and put them in freezer bags. Thaw in the fridge overnight and you'll have a quick breakfast or dessert that tastes like you just made it.
Changing With The Seasons
While raspberries make a stunning classic version of this coffee cake, you can easily swap in other fruits depending on what time of year it is.
During summer, try switching to blackberries or blueberries for something just as tasty. These darker fruits look beautiful against the white cream cheese.
For autumn, go with thin apple slices tossed in cinnamon for a warm twist. The apples get soft and lovely nestled in the creamy filling.
Winter calls for cranberries and orange - just add a spoon of orange zest to the batter and use fresh cranberries instead of raspberries. The tartness works perfectly with the sweet creamy layer.
Ways To Serve It
This coffee cake fits so many different occasions. For morning gatherings, add a bit of lightly sweetened whipped cream and some extra fresh berries on the side.
As an after-dinner treat, warm the slices slightly and add a scoop of vanilla ice cream. The mix of cold ice cream and slightly warm cake is absolutely amazing.
If you're having friends over for coffee, dust the top with a little powdered sugar right before serving for a fancy touch that shows off the pretty texture of the crumbly topping.
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Common Recipe Questions
- → Can I use frozen raspberries instead of fresh?
You can definitely use frozen ones but don't forget to thaw and pat them dry first so your cake doesn't get soggy.
- → How do I store Raspberry Cream Cheese Coffee Cake?
Keep it in a sealed container in your fridge for up to 4 days. For the yummiest taste, let it sit out a bit before you dig in.
- → Can I substitute the sour cream with something else?
You can swap in regular yogurt or buttermilk if you don't have sour cream on hand.
- → What's the best way to ensure the streusel topping is crumbly?
Start with cold butter and gently mix it with sugar and flour until you see small lumps forming. Don't mix too much.
- → Can I make this cake ahead of time?
You can totally make it a day early and pop it in the fridge. Just warm it up a bit or let it sit out before serving.