This raspberry cream cheese coffee cake is a delicious way to sneak a little fruit into everyone’s favorite brunch. SO easy to make!

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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.

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.

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