Cream Cheese and Raspberry Coffee Cake
Indulge in the irresistible flavors of this Cream Cheese and Raspberry Coffee Cake—a delightful fusion of tangy cream cheese, sweet raspberries, and a buttery streusel topping. Perfectly moist and tender, this coffee cake starts with a rich batter that’s layered with a creamy cheesecake filling and fresh bursts of raspberries, then topped with a golden cinnamon-pecan crumble for added texture and warmth. With just 20 minutes of prep time, it's an elegant yet approachable treat for brunch gatherings, holiday mornings, or a comforting dessert. Serve it warm or at room temperature, and watch it disappear!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 2 large Eggs
- 0.75 cups Whole milk
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.5 cups Powdered sugar
- 1.5 cups Fresh raspberries
- 0.5 cups Brown sugar (lightly packed)
- 1 teaspoons Cinnamon (ground)
- 0.5 cups Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
In a separate small bowl, whisk together 1 egg, the milk, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.
Spread 2/3 of the batter evenly into the prepared baking dish using a spatula or your hands. Set the rest of the batter aside.
In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and the remaining teaspoon of vanilla extract until smooth. Spread the cream cheese mixture evenly over the batter in the baking dish.
Sprinkle the fresh raspberries evenly over the cream cheese layer.
Dollop the remaining batter over the raspberries in spoonfuls, leaving some of the raspberries visible. Do not worry about fully covering the raspberries.
To make the streusel topping, combine brown sugar, ground cinnamon, all-purpose flour (2 tablespoons), and chopped pecans (if using) in a small bowl. Cut in 1/4 cup of cold butter with a pastry cutter or fork until crumbs form.
Sprinkle the streusel topping evenly over the batter and raspberries.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (it’s okay if it has some cream cheese on it).
Allow the coffee cake to cool in the pan for at least 20 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 41.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
