Raspberry Cream Cheese Coffee Cake is rich, moist and filled with sweetened cream cheese and a raspberry jam filling. Fantastic flavor in this simple breakfast cake recipe that everyone loves!
Coffee cakes are named that because they are sweet and go so well with coffee or tea, and I’m just happy that I get to eat cake for breakfast and not feel bad about it! This Raspberry Cream Cheese Coffee Cake is simple, but absolutely delicious no matter when you eat it. Breakfast, snack, dessert…it’s all good!
What is Raspberry Cream Cheese Coffee Cake?
This delicious breakfast cake is made with almond extract and a layer of sweetened cream cheese. A layer of raspberry jam and slivered almonds really adds just the right amount of flavor to the recipe. The cheesecake layer eliminates the need for any type of frosting, and the crumbly layer on top adds just the right amount of texture – this cake is perfect!
Do I need a springform pan to make coffee cake?
I love making coffee cake in a springform pan (one usually used for making cheesecake), because you can remove the entire cake in one piece and it looks so pretty on a platter or cake stand. You can definitely make the cake in a regular 9″ square or circle pan if you prefer.
Ingredients in Raspberry Cream Cheese Coffee Cake
Flour – 2 1/4 cups of all-purpose flour will be the base of this cake recipe.
Sugar – You’ll need 3/4 cup of granulated sugar to make our cake nicely sweetened.
Butter – Make sure the butter is cold before adding to the flour and sugar. This will help to create a nice crumbly mixture that is perfect for creating the desired consistency for the cake and the crumb topping.
Baking powder and baking soda – You only need 1/2 teaspoon of each to act as the leavening agents in the cake. For best results, make sure neither are expired.
Salt – This is a natural flavor enhancer and helps to highlight the flavors in recipes. We need 1/2 teaspoon of salt to do this.
Sour cream – 3/4 cup of sour cream is what gives this cake so much moisture and richness. I love to swap this out with plain Greek yogurt to add a little bit more protein (so I can justify a bigger slice), but you could also use vanilla Greek yogurt for a slightly sweeter flavor to the cake.
Egg – You only need one egg, but make sure to beat it slightly with a fork before adding to the batter.
Almond extract – I love almond extract in baked goods. The recipe calls for 1 1/2 teaspoons. I love the way that the almond flavoring goes so well with the raspberry jam, but if you aren’t a fan (or you have allergies), you can use vanilla extract instead.
FILLING AND TOPPING
Cream cheese – You will need an entire 8-ounce brick of cream cheese. You can use regular or low-fat cream cheese, just make sure it is softened to room temperature before mixing.
Sugar – Just 1/2 cup of sugar will sweeten up the cream cheese.
Egg – Adding an egg to the cream cheese and sugar lightens it up a little bit and allows it to bake beautifully.
Raspberry jam – You will need 1/2 cup of raspberry jam to add the raspberry flavor to the cake. You can definitely use a different flavor of jam if you’d like!
Slivered almonds – Adding some slivered almonds to the crumb topping is a nice touch, but if you don’t like nuts, you can leave them off!
How to make Raspberry Cream Cheese Coffee Cake
Preheat oven to 350°. In a large mixing bowl, combine flour and sugar. Cut in butter with a pastry cutter or the back of a fork. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract. Mix well. Spread in bottom and up the sides of a 9-inch springform pan.
For the filling: Beat cream cheese, sugar and egg in a small bowl. Mix well. Pour over batter. Spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake for 55-60 minutes. Let cool for at least 15 minutes before removing sides from pan.
Raspberry Cream Cheese Coffee Cake
Ingredients
- 2 ¼ cup flour
- ¾ cup sugar
- ¾ cup butter cold
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sour cream or plain Greek yogurt
- 1 egg beaten
- 1 ½ tsp almond extract
Filling
- 8 oz cream cheese softened
- ½ cup sugar
- 1 egg
- ½ cup raspberry jam
- ½ cup slivered almonds
Instructions
- Preheat oven to 350°. In a large mixing bowl, combine flour and sugar. Cut in butter with a pastry cutter or the back of a fork. Remove 1 cup and set aside.
- To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract. Mix well. Spread in bottom and up the sides of a 9-inch springform pan.
- For the filling: Beat cream cheese, sugar and egg in a small bowl. Mix well. Pour over batter. Spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
- Bake for 55-60 minutes. Let cool for at least 15 minutes before removing sides from pan.
Nutrition
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HOW DO YOU SOFTEN CREAM CHEESE?
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
HOW LONG IS RASPBERRY CREAM CHEESE COFFEE CAKE GOOD FOR?
This coffee cake can last about a day or two if kept stored in an airtight container at room temperature. It could last up to a week if kept stored in the fridge. Don’t worry, you can always reheat it a little before eating if you like it better warmed up.
CAN I FREEZE THE COFFEE CAKE?
Yes, after the cake cools completely you can store it in the freezer. I recommend cutting into individual serving pieces and wrapping each separately or layering them in a container so that it’s easier to grab if you only want a piece at a time. Freeze for up to 3 months and thaw before eating for best results.
NEED SOME NEW BREAKFAST IDEAS? HERE ARE SEVERAL MORE BREAKFAST RECIPES:
- Easy 15-Minute Maple Bars
- Baked Oatmeal Cups
- Best Blueberry Muffin recipe
- Nutella Banana Muffins
- Apple Bread Pudding
- Berry Protein Pancake Bites
- Oatmeal Waffle recipe
- Cinnamon French Toast Casserole
- Cinnamon Roll Breakfast Cake recipe
- One Hour Orange Rolls
- Easy 15 Minute Donut Recipes
- Vanilla Butter Syrup recipe
- Pumpkin Coffee Cake
- Banana Cinnamon Coffee Cake
Raspberry Cream Cheese Coffee Cake is rich, moist and filled with sweetened cream cheese and a raspberry jam filling. Fantastic flavor in this simple breakfast cake recipe that everyone loves!
Laura says
Doesn’t say how much butter to use!!!
Nellie says
I checked the recipe and the amount for the butter is there – you’ll need 3/4 cup of cold butter. Maybe you weren’t looking at the actual recipe card…but that is where you will be able to find all of the amounts for each ingredient. Hope you enjoy the coffee cake!
Carolyn says
I’ve been making this coffeecake for over 30 yrs, it’s my family’s favorite 😁
Alison says
That is so fantastic Carolyn! I hope you and your family continue to enjoy it for years to come!