Raspberry Cream Cheese Coffee Cake

Thіѕ Rаѕрbеrrу Crеаm Cheese Cоffее Cаkе coffee саkе іѕ a ѕurе hit. It’ѕ perfect for a brunсh оr a ѕресіаl fаmіlу gаthеrіng. I used tо рrераrе іt for ѕресіаl оссаѕіоnѕ оnlу. But nоw I trу tо bаkе іt whenever I knоw оvеrnіght соmраnу is соmіng. It’ѕ always аррrесіаtеd at brеаkfаѕt thе fоllоwіng mоrnіng.

There’s basically a layer of cheesecake right in the middle! If you’re not into almond extract, feel free to sub in vanilla.


Raspberry Cream Cheese Coffee Cake


Yields: 10 ѕеrvіngѕ 

Prер Time: 0 hоurѕ 10 mins 

Tоtаl Tіmе: 1 hour 20 mіnѕ 




Cooking spray, for pan

  • 1 (8-oz.) block cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 large egg
  • 2 c. raspberries


  • 2 c. all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. (1 stick) butter, softened
  • 1/2 c. granulated sugar
  • 1/4 c. light brown sugar
  • 1 large egg
  • 3/4 c. sour cream
  • 1 tsp. almond extract


  • 4 tbsp. butter, melted
  • 1/2 c. light brown sugar
  • 1/2 c. all-purpose flour
  • 1/2 tsp. cinnamon






  1. Preheat oven to 350° and grease an 8” springform pan with cooking spray. Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar, then add egg and beat until combined.
  2. Make cake: In a large bowl, whisk together flour, salt, baking powder, and baking soda. In another large bowl using a hand mixer, beat butter and sugars until light and fluffy then beat in egg. Beat in sour cream and almond extract. Add dry ingredients to wet ingredients and mix until just combined.
  3. Pour about ⅔ of batter into springform pan then pour cream cheese mixture over. Stud with raspberries and add remaining batter.
  4. Make crumb topping: In a small bowl, mix together butter, sugar, flour, and cinnamon until mixture resembles wet sand.
  5. Sprinkle topping over cake and bake until golden and a toothpick inserted into the middle comes out clean, 1 hour. Let cool before serving.










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