Raspberry Cream Cheese Coffee Cake: a moist, buttery cake layered with a silky cream cheese filling, studded with juicy raspberries and finished with a crunchy streusel topping. This light, fruit-filled coffee cake is tangy and creamy — an elegant dessert that’s also perfect for serving to guests.
Raspberry Cheesecake Coffee Cake
Although it’s called a coffee cake, this recipe doesn’t contain coffee — it’s simply a cake that pairs wonderfully with a cup of coffee or tea. I love having a slice with my morning coffee, but it’s equally delightful with any beverage you prefer. The combination of tender cake, tangy cream cheese filling and fresh raspberries makes for a cheerful start to the day or a lovely dessert after dinner.
If you prefer the same flavors in smaller portions, you can adapt this filling and streusel to make raspberry cream cheese muffins or streusel-topped muffins for a quick grab-and-go breakfast.
Despite having several layers, this cake is straightforward to prepare. The batter, the creamy filling and the crumb topping all come together quickly, and with fresh raspberries you can have a wonderful summer treat in the oven in under an hour.
Easy Raspberry Crumb Cake Recipe
This raspberry crumb cake is ideal for sharing, and you don’t even have to wait until it’s completely cool to enjoy a slice. The buttery crumbs are irresistible and often disappear first — if you love streusel, feel free to be generous when sprinkling the topping. If you enjoy berry desserts, this cake offers the same creamy, fruity satisfaction as other fruit-and-cream-cheese combinations like blueberry cream cheese cakes.
Tips and Tricks on Raspberry Crumb Cake
Getting the streusel perfect took some trial and error. The key is the texture and temperature of the butter: use very cold butter straight from the refrigerator and cut or mash it into the flour and sugar until the pieces are roughly pea-sized. If the mixture feels too soft, add a little more flour and continue pulsing with a fork or pastry cutter until it forms dry, pea-sized crumbs. This prevents the topping from melting into a crust during baking.
Another common question is whether you can substitute the sour cream in the batter. Sour cream adds moisture and a subtle tang, but if you prefer an alternative, thick Greek yogurt works very well in the same quantity and yields a similarly moist cake.
FAQ About Raspberry Crumb Cake
Yes. Use frozen raspberries straight from the freezer rather than thawing them first. Toss them lightly with a little flour to help absorb extra moisture. Expect the cake to need a bit more bake time because frozen berries release more liquid as they heat.
Often this happens when the berries release too much moisture, which can be an issue if frozen berries begin to thaw before baking. To avoid this, add berries from the freezer and toss with flour. Bake until the center is fully set and a tester comes out clean; if the top browns too quickly, tent the cake lightly with foil for the remainder of the baking time.
Cold butter and the right ratio of flour to sugar are essential. Work the chilled butter into the dry ingredients until the crumbs are pea-sized and slightly firm; if they feel too soft, add a touch more flour. Properly prepared streusel will remain crumbly and golden rather than turning into a thin crust.
If you like this Raspberry Cream Cheese Coffee Cake, try also:
Blueberry Cheesecake Crumb Cake is another delightful combination of crumb cake and a cheesecake-style filling. Cinnamon Apple Crumb Cake is a cozy option for cooler weather and makes a lovely fall dessert.
Raspberry Cream Cheese Coffee Cake
- Author: Vera Zecevic
Prep Time: 30 minutes- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: serves 8
- Category: Dessert
- Method: Bake
- Cuisine: American
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Raspberry Cream Cheese Coffee Cake: a moist, buttery cake with a creamy cheesecake-style filling, fresh raspberries and a crunchy streusel topping. This dessert is tangy, light and ideal for sharing.
Ingredients
For the filling:
- 1/4 cup sugar
- 8 oz cream cheese, softened
- 1 egg white
- 1 cup raspberries, washed and well drained
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5.5 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 3/4 cup sour cream (or thick Greek yogurt)
- 1 teaspoon vanilla extract
For the streusel topping:
- 1/3 cup sugar
- 1/2 cup flour
- 3 tablespoons butter, chilled and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- To make the filling: Beat the cream cheese and 1/4 cup sugar on medium-low speed until smooth. Add the egg white and mix briefly until combined. Set aside.
- For the cake batter: Whisk together the flour, baking powder, baking soda and salt in a bowl and set aside.
- In a separate bowl, cream the softened butter and 1/2 cup sugar with an electric mixer on medium-low speed. Add the egg and egg yolk, then the vanilla. Gradually add the flour mixture alternating with the sour cream (or Greek yogurt) until just combined. Spread the batter evenly in the prepared pan.
- Spread the cream cheese filling over the batter, then arrange the raspberries on top of the filling.
- For the streusel: Combine 1/3 cup sugar, 1/2 cup flour and the chilled cubed butter. Use a fork or pastry cutter to work the butter into the dry ingredients until pea-sized crumbs form. Sprinkle the streusel evenly over the raspberries.
- Bake 40–45 minutes, or until a tester inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil for the last part of baking. Cool on a wire rack, then run a thin knife around the pan and remove the springform ring.
- Store covered in the refrigerator. Serve chilled or at room temperature.
493
29 g
276.5 mg
26.6 g
56.3 g
8.4 g
115.1 mg