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Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

8 reviews / 4.8 average

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 in a pan.

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 with a bite taken out on a plate.
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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
  • 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

Scale
  • 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.

  • Category: Dessert
  • Cuisine: American

Keywords: raspberry cream cheese coffee cake, raspberry coffee cake, cream cheese coffee cake

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

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65 Comments

  1. Pinch of Yum Logo

    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. Pinch of Yum Logo
    Jakky

    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… 🙂

    1. Pinch of Yum Logo
      Lindsay

      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. 🙂

  3. Pinch of Yum Logo

    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 😀

    1. Pinch of Yum Logo
      Lindsay

      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.

  4. Pinch of Yum Logo

    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. 🙂

  5. Pinch of Yum Logo
    Emily @LivingLongfellow

    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.

  6. Pinch of Yum Logo
    Jas

    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!!:)






  7. Pinch of Yum Logo
    Audrey

    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!

    1. Pinch of Yum Logo
      Lindsay

      Congrats on your soon-to-be-delivered baby! 🙂 Glad to hear you’re feeding him/her well.

  8. Pinch of Yum Logo

    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.

    1. Pinch of Yum Logo
      Lindsay

      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… 🙂