Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Pinit

There used to be a pan of this Raspberry Cream Cheese Coffee Cake in my kitchen yesterday.

That was yesterday.

Raspberry Cream Cheese Coffee Cake

There also used to be crumbs in the pan, but then I picked out every last little delicious morsel before washing the pan.

That’s a lie. I haven’t washed the pan yet.

But I can’t bring myself to wash out the memories of what was once my only food for a whole weekend. I mean, really. Do you really need anything else in the world?

If you like cake for breakfast, this is for you. And if you’re open to the idea of cheesecake for breakfast, this has your name written all over it. If you’ve ever taken one breath in this life, this is going to be your favorite coffee cake ever.

Let’s start at the bottom. Classic buttery coffee cake holds it all together. Smooth cream cheese is baked right on top, sweet raspberries are poured all over, and the whole thing is sprinkled with more buttery crumbles. Ohhh. Yesss.

This is Breakfast with a capital B.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake
Author: Pinch of Yum
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 12
Ingredients
  • 2 1/4 cups flour
  • 3/4 cup sugar
  • 3/4 cup butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream (I used regular)
  • 1 egg
  • 8 ounces softened cream cheese (I used light)
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup homemade or store-bought raspberry jam
Instructions
  1. Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
  2. Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.
  3. Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.
  4. Bake for 45-55 minutes until a knife inserted comes out clean.
Notes

If your raspberry jam is too thick to spread, thin it out with a few tablespoons of water until it’s easily spreadable.

I loved this cake fresh out of the oven but even more after it’s cooled down for a little bit.

I dare youuuu. As if you need to be dared.

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Comments

  1. Oh my goodness. This looks amazing, and how, by the way, do you not weigh a thousand pounds?? It’s just you and Bjork at the house and you eat this all the time?? I can’t do that and maintain a reasonable weight. . . must be the decade of age between us. You’re so lucky. . . ;)
    I have been dreaming of a recipe to feature my strawberry jam. If my brain-child doesn’t work, this will. be. happening. . . . tomorrow!
    PS – you’ve been a posting maniac over the last two days!

  2. I’m waiting for my plane to depart, feeling a little nervous… Think I’ll meditate on this coffee cake and find my happy place… :)

  3. I love the combination of raspberry with anything buttery. It’s so intensely good. This cake takes that raspberry and practically sandwiches it between the butter and for that I have no words ;)

  4. I love the look of those swirls on top! This cake sounds fabulous :)

  5. gorgeous looking cake!! this has the best combination of flavors and it would be an awesome breakfast item to look forward to with a cup of joe!

  6. *sigh* this is my favorite and would go perfectly with my coffee this morning!

  7. I don’t even like cream cheese and you’re making me want this!

    • Stop it. You have to like cream cheese! The nice thing about this is that there isn’t a TON of the creamcheesiness … just enough to make you love it. :)

  8. This is all I need in my life right now. Allllll I need. There’s a reason breakfast is my favorite meal of the day–and I am now craving coffee cake.

  9. This looks ridiculous…I don’t know what occasion to make it for but I’m going to find one!

  10. oh yum! This looks like my kind of coffee cake!

  11. This looks dangerous…in the best way possible.

  12. I’m eating a carrot wishing it were raspberry cream cheese coffee cake.

    Awww….

  13. This looks amazing!!! I love homemade coffee cake.

  14. I grew up eating coffee cake and this is such a great looking one…and with cream cheese. Those are the best! And raspberry jam…yuuuummmmm!

  15. I’m sooo tempted to make this. Love the cream cheese and the raspberry jam. Plus I’m totally wanting cake for breakfast now. Or even tomorrow morning would be good :D

  16. There’s always something about coffee cakes that gets me intrigued :)

    • Coffee Cake is such a weird thing… it’s basically saying it’s acceptable to eat cake for breakfast. But I’m very ok with that.

  17. This sounds insanely delicious! Raspberry is one of my favorite flavors as far as coffee cake goes. I’ve never attempted to make it myself, although I should. Thanks for posting. :)

  18. Love that beautiful red swirl! Can I have this for breakfast every day?!

  19. Emily @LivingLongfellow says:

    I didn’t use to crave treats for breakfast, but lately I’ve felt like thats ALL I want for breakfast. I try to rationalize with myself and say that coffee cake and breads with sugar are better than donuts. This though would take the cake as the most amazing breakfast, guilt or not. Top this off with coffee and it’d be wonderful.

  20. Oh Ma Gahh!! Just when i thought you couldnt make anything else delicious,you come up with this masterpeice!! I absouletly LOVE coffee cake so thanx so much for showing this yummy alternative way in making my beloved dessert!!:)

  21. fantastic!!

  22. Looks tasty! I love strawberry crumb bars so I will have to try these too.

  23. I saw this on tastespotting this am and since I’m indulging my inner fat girl for the last 2 weeks of my pregnancy I knew I was making this… today… I just put it in the oven and my house smells AMAZING right now! Thanks for a great recipe!

  24. This looks great, and I already have everything I need to make it!

  25. The raspberry swirls in the coffee cake batter made me wish I didn’t swear off desserts for a month (no seriously, I did..why would someone do that?). Great recipe, and I’ll be sure to make this when I get back on the desserts train.

    • Oh my gosh, you’re a strong willed person! The recipe will still be here in a month… you can do it you can do it… :)

  26. Curious — where/how would you store this? Does it need to be refrigerated because of the cream cheese?

    Thanks!

    • Good question. I didn’t refrigerate it and it was fine. But it was gone after 2 days.. So.., if you wanted to keep it for longer I’d go for the fridge!

  27. Looks so wonderful!!!

  28. What a beautiful coffee cake! I love raspberry anything and especially with cream cheese!

  29. It sounds so awesome I can taste it already! Thanks!

  30. Nancy M Zamrok says:

    So….saw the yummy looking coffee cake last nite. Made it this afternoon,brought it to share a work. The 9×13 pan is just about scrapped clean. Yummmm….Thank You

  31. I only had strawberry rhubarb preserves! Holy goodness! Thank you for such a quick and easy treat!

  32. Christine says:

    Oh my! This is heavenly! Just made it tonight for a breakfast tomorrow at work. Of course the boyfriend and I had to try a sample and I can’t get over how yummy it is! thank you for sharing!

  33. lindsay,
    Ive enjoyed looking through your website and all the great recipes. I made this 2 nights ago and it came out pretty good. I don’t think i added enough of the raspberry spread. my fault! The kids liked it, but mostly just picked off the top of the cake and ate that part! =)

  34. I think I have made at least one of your recipes per week for the last few months… You have great taste and are so clear in your instructions. LOVE THIS BLOG!

  35. I made this with a mixture of black currant jelly and red raspberry preserves. Also added 1/2 cup sliced almonds to the reserved cup of crumb topping. Baked in a ceramic 9×13 dish for 45 minutes at 350F at high altitude. Deelish! Thanks for the recipe!

  36. Can you use a food processor instead of a dough hook?

  37. I’m thinking of making this for my wedding reception one week from today!

    Do you think you could make it the night before – up to the step where you add the crumb topping – and put it in the fridge overnight?

  38. what kind of flour do you use? I try making it but I failed twice . It came out looking so bad. :( I am so sad. would you help me giving some tips please .

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