Raspberry Cheese Coffee Cake
Indulge in the perfect balance of sweet, tangy, and creamy with this Raspberry Cheese Coffee Cake. Featuring a tender, buttery crumb base, a velvety cream cheese layer, and luscious raspberry swirls, this dessert will quickly become a favorite for brunches, special occasions, or casual coffee pairings. A crumbly streusel topping adds irresistible texture, while a hint of vanilla and fresh raspberries (optional, but highly encouraged!) elevate its vibrant flavors. With just 20 minutes of prep time and a spectacular marbled presentation, this coffee cake is as pleasing to the eye as it is to the palate. Serve it slightly warm or completely cooled, alongside your favorite coffee or tea, for a delightful treat that’s impossible to resist.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.75 cups Unsalted butter, cold
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 cup Sour cream
- 1.5 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 0.75 cups Raspberry preserves
- 0.5 cup Fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper.
In a large mixing bowl, combine the flour and granulated sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Reserve 1 cup of this crumb mixture for the topping.
To the remaining crumb mixture, add the baking powder, baking soda, and salt. Stir to combine.
In a separate bowl, whisk together 1 egg, sour cream, and vanilla extract. Fold the wet ingredients into the crumb mixture until a thick batter forms. Spread the batter evenly into the prepared springform pan.
In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Mix in the remaining egg until fully incorporated. Spread the cream cheese mixture gently over the cake batter in the pan.
Dollop raspberry preserves over the cream cheese layer and gently swirl with a knife or skewer to create a marbled effect.
Sprinkle the reserved 1 cup of crumb mixture evenly over the top.
Bake in the preheated oven for 45-50 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the cake layer (not the cream cheese) should come out clean.
Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan. Let cool completely on a wire rack before serving.
Optional: Garnish with fresh raspberries before slicing and serving. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 57.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 96 mg | 2% | |
*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.
