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5 from 1 vote

Raspberry Cream Cheese 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!
Prep Time10 mins
Cook Time1 hr
Course: Breakfast
Cuisine: American
Keyword: Raspbery Cream Cheese Coffee Cake
Servings: 16
Calories: 328kcal


  • 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


  • 8 oz cream cheese softened
  • ½ cup sugar
  • 1 egg
  • ½ cup raspberry jam
  • ½ cup slivered almonds


  • 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.


Calories: 328kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 249mg | Potassium: 109mg | Fiber: 1g | Sugar: 22g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg