Raspberry Cream Cheese Coffee Cake: This is the best cake I’ve made in weeks! A buttery and moist cake filled with creamy cheesecake filling and juicy raspberries topped with crunchy streusel topping. My kids are obsessed with this fruit-filled coffee cake! A creamy, tangy, and light treat perfect for any occasion!
Raspberry Cream Cheese Coffee Cake
First of all, I want to clarify that while it is named coffee cake, this cake does not really contain any coffee; rather, its name comes from the fact that it is traditionally served alongside a cup of coffee. The first cup of coffee in the morning always finds me grabbing a piece of this cake, but you’ll adore it with whichever drink you pair it with. Enjoying a slice of raspberry cheese coffee cake before starting the day is guaranteed to put you in a good mood!
I am pretty sure that you’ll skip the bakery once you try this homemade cake! This cake does not need you to be an expert. You can easily make this four-layered cake without a fuss! Enjoy soft cake with creamy filling topped with crunch topping any time with this easy Raspberry Cream Cheese Coffee Cake recipe. Throw in the fresh raspberries and have this delightful cake ready in minutes!
What’s even better is that this cake doesn’t need to cool down entirely before being served!
What You Need To Make This Raspberry Cream Cheese Coffee Cake?
This cake calls for just a couple of simple ingredients; the filling, the cake, and the streusel topping.
The creamy cheesecake filling is made with just four ingredients:
- Sugar
- Egg white
- Cream cheese
- Raspberries
The moist cake is the one that I love most about this treat. And you can easily make it using just a few pantry ingredients. Make sure to use softened unsalted butter.
The star of this cake is the streusel topping! My kids are obsessed! To make this, all you need are three basic ingredients:
- Sugar
- Flour
- Chilled & cubed butter
To make this recipe gluten-free (you should use these ingredients instead):
- Gluten-free flour blends such as gluten-free Rice flour blends. When buying gluten-free flour blends, look for blends that contain a binder like Xanthan gum.
- To make the topping, you can use gluten-free oats instead of flour.
Steps To Make Raspberry Cream Cheese Coffee Cake
Step 1: Whip up the filling by mixing the cream cheese and sugar until creamy.
Add the egg white
and mix until just blended.
Step 2: For the batter
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Mix the flour,
Baking powder, Baking soda, and salt. Set aside.
Step 3: Cream the butter and sugar, then add the egg, egg yolk, and vanilla. Stir in the flour mixture alternatively with the sour cream.
Step 4: Pour the batter into a greased pan, smoothing the top. On top, spread the cream cheese filling and decorate with raspberries.
Step 5: For the topping, whisk the sugar, flour, and chilled cubed butter until crumbly.
Sprinkle this over the raspberries.
Step 6: Bake the cake until done
and let it cool on a rack.
Frequently Asked Questions
How to make fool-proof sugary crumbs?
Oh, the torment I endured as I tried to master these sugary crumbs. The topping turned into more of a crust-like consistency as it melted during baking. I experimented with a variety of recipes, including ones that called for melted butter, brown sugar, white sugar, cinnamon, and more, but ultimately learned that the most crucial factor is the ratio of flour to sugar, and the butter must be very cold.
On the other hand, if you ever find yourself in a similar situation, you should use cold butter, straight from the fridge, and mash it with sugar and flour. Crumbs should be around the size of a pea and not too moist. Throw in some extra flour if you need to and give it another mash. Repeat the process until the crumbs are just right.
The sour cream is what makes these cakes so moist, but if you don’t like the flavor or texture, you can substitute thick Greek yogurt for it.
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet; Savory Raspberry Cream Cheese Coffee Cake
Ingredients
Filling:
- 8 ounces cream cheese-softened
- 1/4 c. sugar
- 1 c. raspberries-washed and well drained
- 1 egg white
Cake:
- 1 egg + 1 egg yolk
- 3/4 c. sour cream
- 1/2 tsp baking soda
- 5.5 tbsp unsalted butter - softened
- 1/2 c. sugar
- 1 1/2 c. all-purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Streusel topping:
- 1/2 c. flour
- 3 tbsp butter-chilled and cubed
- 1/3 c. sugar
Instructions
- Set the oven to 350 degrees F. Ready a 9-inch springform pan. Grease and line using parchment paper. Keep this aside.
- On medium-low speed, combine the cream cheese and sugar until the filling is creamy. Then, add egg white and beat on low until just mixed. Keep the filling aside.
- Place the flour, baking powder, baking soda, and salt in a bowl. Mix well until you have formed your cake batter.
- Cream the butter and sugar using an electric mixer at medium-low speed. Next, add the egg, egg yolk, and vanilla. Then, gradually beat in the flour mixture alternating with the sour cream.
- Into the greased and lined pan, pour the batter. Using a spatula, smooth the top. On top, spread the cream cheese filling and top with the raspberries.
- For the topping, put the sugar, flour, and chilled cubed butter in a bowl. Mix well using a fork or pastry blender until crumbly.
- Over the raspberries, sprinkle the streusel.
- Bake in the preheated oven for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Take the cake out of the oven and let it cool on a rack. To lose the ring of the springform pan, run a thin knife around the cake.
- You can keep the cake in the fridge.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
