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Raspberry Cream Cheese Coffee Cake

Irresistible Raspberry Cream Cheese Coffee Cake for Any Occasion

This Raspberry Cream Cheese Coffee Cake combines buttery layers with creamy filling and juicy raspberries, making it a perfect dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • Whisk

Ingredients
  

For the Cream Cheese Filling

  • 8 oz Cream Cheese Substitute with dairy-free cream cheese for a lighter option.
  • 1/2 cup Sugar No specific substitutions advised.
  • 1 large Egg White Adds structure to the filling.

For the Cake Batter

  • 2 cups All-Purpose Flour Can be replaced with a gluten-free blend.
  • 2 tsp Baking Powder Helps the cake rise.
  • 1 tsp Baking Soda Aids in leavening.
  • 1/2 tsp Salt Enhances flavor.
  • 1/2 cup Butter Substitute with dairy-free margarine or coconut oil if necessary.
  • 1 large Whole Egg Adds moisture.
  • 1 large Egg Yolk Contributes richness.
  • 1 tsp Vanilla Extract Adds flavor depth.
  • 1 cup Sour Cream Swap with dairy-free alternatives.

For the Raspberry Layer

  • 2 cups Fresh Raspberries Frozen raspberries can be used if thawed and drained.

For the Streusel Topping

  • 1/2 cup Sugar Sweetens the topping.
  • 1 cup Flour Binds the topping together.
  • 1/4 cup Butter Use dairy-free margarine as a substitute if desired.

Instructions
 

Step-by-Step Instructions

  • Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing with butter or spray and lining with parchment paper.
  • In a mixing bowl, combine softened cream cheese and sugar until smooth. Fold in egg white and set aside.
  • Whisk together all-purpose flour, baking powder, baking soda, and salt in another bowl.
  • Cream softened butter and sugar until light and fluffy. Add whole egg, egg yolk, and vanilla extract until well combined.
  • Gradually mix in the dry ingredients alternately with sour cream until just combined.
  • Spread half the batter in the prepared pan, add the cream cheese filling, scatter raspberries, and dollop remaining batter on top.
  • Prepare streusel by mixing sugar, flour, and butter until crumbly. Sprinkle over batter.
  • Bake for 40-45 minutes until edges are golden and a toothpick comes out clean. Cool for 10-15 minutes before removing sides of the pan.
  • Dust with powdered sugar and serve sliced.

Notes

Ensure butter is softened for better creaming. Use a toothpick to check for doneness.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Keyword baking, Brunch, Cake, dessert, homemade, Raspberry Cream Cheese Coffee Cake
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