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So, I saw the yummy looking coffee cake last night. Made it this afternoon, brought it to share at work. The 9×13 pan is just about scraped clean. Yummmm….Thank You!
Nancy M Zamrok
There used to be a pan of this Raspberry Cream Cheese Coffee Cake in my kitchen yesterday.
That was yesterday.
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
- Total Time: 1 hour
- Yield: 12 1x
Description
This raspberry cream cheese coffee cake is a delicious way to sneak a little fruit into everyone’s favorite brunch. SO easy to make!
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
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: American
Keywords: raspberry cream cheese coffee cake, raspberry coffee cake, cream cheese coffee cake
I dare youuuu. As if you need to be dared.
Can I freeze this cake?
Yes!
Can you freeze this cake?
Yes!
did anyone actually make this or just look at the recipe, I don’t see any comments from anyone that made it.
This was excellent. I made it earlier today and substituted coconut oil (150g) for the butter and 1.5 cups of frozen blueberries for the jam. Definitely looking forward to enjoying the leftovers through the week. Thank you PoY team.
great recipie!!!!
Could I use just fresh raspberries pureed instead of jam?
Yep, that should work just fine!
This was seriously yummy! Different from other coffee cakes I’ve made. I used strawberry jam because we didn’t have raspberry and I used whole wheat pastry flour. Excellent!
Just a note: I halved the recipe and baked in an 8 inch dish. Perfection!
Thanks for the feedback, Stacy!
Ahhhhhhhh, soooooo gooooood. Thanks for sharing these delicious recipes.
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 .
I’m so sorry, Aye. I use all purpose flour. It’s really hard to say without knowing more about the baking process – what does the end result look like?
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?
I think so! Hope your reception is wonderful! Congrats!
Thanks, Lindsay!
Can you use a food processor instead of a dough hook?
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!
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!
Thank you Antonia!
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! =)
Your kids sound like me. 🙂
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!
Thanks Christine! 🙂 Glad to hear that you guys enjoyed it.
I only had strawberry rhubarb preserves! Holy goodness! Thank you for such a quick and easy treat!
Oh genius. I’m making this again with strawberry rhubarb preserves. Sounds amazing!
So, I saw the yummy looking coffee cake last night. Made it this afternoon, brought it to share at work. The 9×13 pan is just about scraped clean. Yummmm….Thank You!
Ha! Love this. So glad that you all liked it!
It sounds so awesome I can taste it already! Thanks!
What a beautiful coffee cake! I love raspberry anything and especially with cream cheese!