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Raspberry Cream Cheese Coffee Cake

A delightful coffee cake with layers of creamy cheese and fresh raspberries, perfect for sharing over coffee or tea.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour Essential for that soft, cake-like texture.
  • 1 tsp baking powder Helps the cake rise beautifully.
  • 1/2 tsp baking soda Balances the acidity of the sour cream.
  • 1/2 tsp salt Enhances all the natural flavors.
  • 1 cup granulated sugar Adds sweetness and richness.
  • 1/2 cup unsalted butter, softened Creates a moist and tender crumb.
  • 2 large eggs Binds the ingredients while adding moisture.
  • 1 tsp vanilla extract Infuses the cake with a sweet fragrance.
  • 1 cup sour cream Ensures a rich, creamy texture.
  • 8 oz cream cheese, softened The star filling that brings a luscious richness.
  • 1/4 cup powdered sugar Sweetens the cream cheese filling elegantly.
  • 1/2 cup raspberry jam or fresh raspberries Adds a burst of fruity flavor.
Streusel Topping
  • 1/2 cup brown sugar For a deep caramel-like sweetness in the streusel.
  • 1/4 cup all-purpose flour Helps to bind the topping.
  • 1/4 cup unsalted butter, softened Adds richness.
  • 1/2 tsp cinnamon Offers a warm touch to the streusel topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the granulated sugar and softened butter together until creamy and light.
  4. Add in the eggs, vanilla extract, and sour cream to the creamed sugar mixture, stirring well. Slowly incorporate the dry ingredients until just combined.
Cream Cheese Filling
  1. In another bowl, beat the softened cream cheese, powdered sugar, and remaining vanilla extract until smooth and creamy.
Assembly
  1. Pour half of the batter into the prepared cake pan.
  2. Spread the cream cheese mixture over the batter, then scatter spoonfuls of raspberry jam or fresh raspberries on top.
  3. Use a knife to gently swirl the raspberries into the cream cheese.
  4. Spoon the remaining batter over the filled cake pan and spread it evenly.
  5. In a small bowl, combine the softened unsalted butter, brown sugar, additional flour, and cinnamon to make the streusel topping.
  6. Sprinkle the streusel mixture generously over the top of the cake batter.
Baking
  1. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool for a few minutes in the pan before transferring it to a wire rack to cool completely.
  3. Serve warm or at room temperature.

Notes

Ensure all ingredients are at room temperature for better emulsification. Consider adding a splash of lemon juice for added tang with the raspberries. Cleanup is easier with parchment paper lining the cake pan.