Raspberry Cream Cheese Coffee Cake
Soft, buttery cake layered with creamy cheesecake filling and bursts of juicy raspberries—this Raspberry Cream Cheese Coffee Cake is everything you want in a comforting, bakery-style treat. Finished with a tender crumb topping, it’s perfect for breakfast, brunch, or an afternoon coffee break.
Elegant yet easy to make, this cake feels special without being complicated.
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Raspberry Cream Cheese Coffee Cak
Raspberry Cream Cheese Coffee Cake
This fruit-filled coffee cake is the perfect balance of tangy, creamy, and buttery flavors with a crunchy streusel topping, making it an ideal light dessert for any occasion!
Ingredients
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 1/2 tablespoons unsalted butter (softened) 
1/2 cup sugar
1 egg + 1 egg yolk
3/4 cup sour cream 
1 teaspoon vanilla extract 
For the Streusel Topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter (chilled and cubed)
Instructions
Instructions:
Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
Make the Filling:
In a medium bowl, mix the cream cheese and sugar on medium-low speed until smooth and creamy.
Add the egg white and mix on low until combined. Set aside.
Make the Cake Batter:
In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
In an electric mixer, cream together the softened butter and sugar on medium-low speed.
Add the egg and egg yolk, followed by vanilla extract. Slowly mix in the dry flour mixture, alternating with sour cream, until well combined.
Transfer the batter into the prepared pan and smooth it with a spatula.
Assemble the Cake:
Spread the cream cheese filling on top of the batter.
Place the raspberries on top of the cream cheese filling.
Make the Streusel Topping:
In a bowl, combine sugar, flour, and chilled cubed butter.
Use a fork or pastry blender to stir until the mixture becomes crumbly, with pea-sized crumbs.
Sprinkle the streusel evenly over the raspberries.
Bake:
Bake the cake for 40-45 minutes or until a cake tester inserted in the center comes out clean.
Let the cake cool on a rack. Run a thin knife around the edge and remove the ring of the springform pan.
Store and Serve:
Store the coffee cake in the fridge.
Serve and enjoy!
This Raspberry Cream Cheese Coffee Cake is a delightful treat that’s sure to be a hit with family and friends! 
Why You’ll Love This Raspberry Cream Cheese Coffee Cake
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✔️ Moist, tender cake texture
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✔️ Creamy cream cheese center
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✔️ Bright, tangy raspberry flavor
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✔️ Perfect for brunch or dessert
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✔️ Great make-ahead recipe
Ingredients
Cake Batter
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 cup sour cream
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1 tsp vanilla extract
Cream Cheese Layer
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8 oz cream cheese, softened
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¼ cup sugar
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1 egg
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½ tsp vanilla extract
Raspberry Layer
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1½ cups fresh or frozen raspberries
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1 tbsp sugar
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1 tsp cornstarch
Crumb Topping
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½ cup all-purpose flour
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¼ cup brown sugar
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¼ cup cold butter, cubed
How to Make Raspberry Cream Cheese Coffee Cake
Preheat the Oven
Preheat oven to 350°F (175°C). Grease a 9-inch springform or square baking pan.
Make the Crumb Topping
Mix flour and brown sugar. Cut in butter until crumbly. Set aside.
Prepare the Cream Cheese Filling
Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Make the Cake Batter
Whisk dry ingredients. Cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla. Gradually mix in dry ingredients.
Assemble the Cake
Spread half the batter in the pan. Add cream cheese layer. Toss raspberries with sugar and cornstarch, then sprinkle over cream cheese. Top with remaining batter and crumb topping.
Bake
Bake for 45–50 minutes, until a toothpick inserted comes out clean.
Cool & Serve
Cool for at least 20 minutes before slicing.
Serving Suggestions
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Serve warm with coffee or tea
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Dust with powdered sugar
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Add vanilla glaze drizzle
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Serve with whipped cream
Recipe Variations
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Mixed Berry Coffee Cake: Use blueberries or blackberries
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Lemon Raspberry: Add lemon zest to the batter
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Gluten-Free: Use a 1:1 gluten-free flour blend
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Mini Coffee Cakes: Bake in muffin tins
Storage Tips
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Store covered at room temperature for up to 2 days
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Refrigerate for up to 5 days
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Freeze slices for up to 2 months
Quick Recipe Info
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Prep Time: 25 minutes
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Bake Time: 45–50 minutes
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Total Time: ~1 hour 15 minutes
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Servings: 10–12
Final Thoughts
This Raspberry Cream Cheese Coffee Cake is soft, creamy, and bursting with fruity flavor. Whether served at brunch or enjoyed as a cozy afternoon treat, it’s guaranteed to impress with every slice.