Delicious Cream Cheese Raspberry Coffee Cake Recipe

Hey there, coffee and dessert lovers! If you’re looking for a delicious, moist, buttery cake that packs a punch of flavor, then I’ve got the recipe for you! Get ready to indulge in my Cream Cheese and Raspberry Coffee Cake Recipe, which is going to take your taste buds on a wild and unforgettable ride!

This cake combines the moist and creamy texture of cream cheese with the juicy bursts of raspberry bits in every bite. Plus, it’s topped with a crunchy streusel topping that adds an irresistible texture to the cake. Trust me when I say once you try this recipe, you’ll never settle for subpar coffee cake again.

Whether you want to impress your guests or elevate your brunch game, this recipe is perfect for any occasion. It’s super easy to make and requires basic ingredients that you most likely already have in your kitchen. So what are you waiting for? Let’s get started on making one of the most decadent desserts you’ll ever taste!

Why You’ll Love This Recipe

Are you tired of the same old boring coffee cakes that leave you feeling unsatisfied and craving more? Look no further because this Cream Cheese and Raspberry Coffee Cake recipe is going to knock your socks off!

What makes this recipe so special, you ask? Well, for starters, the combination of the moist buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping is unbeatable. Every bite is bursting with flavor and textures that will leave you wanting another slice.

Not only does this coffee cake taste amazing, it is also incredibly easy to make. With just a few simple ingredients that you probably already have in your pantry, you can whip up this delicious treat in no time.

But wait, there’s more! This recipe is also super versatile. If raspberries are not your thing, feel free to substitute them with blueberries or strawberries. You can also adjust the amount of sugar depending on how sweet or tart you like your desserts.

The best part about this Cream Cheese and Raspberry Coffee Cake recipe is that it is perfect for any occasion. Whether you’re hosting a brunch with friends or just want to treat yourself to a decadent dessert after a long day, this coffee cake is sure to impress.

So what are you waiting for? Get in the kitchen and give this recipe a try. Your taste buds (and your friends) will thank you for it!

Ingredient List

Cream Cheese and Raspberry Coffee Cake Recipe: Ingredients

Here are the ingredients you will need to make this moist, buttery cake with a creamy cheesecake filling, juicy raspberries, and crunchy streusel topping:

• Cake Ingredients
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup margarine or butter, softened
• 1 1/2 cups granulated sugar
• 8 oz. cream cheese, softened
• 1 large egg

• 1 cup milk

• Raspberry Filling Ingredients

• 1 cup raspberry preserves or jam

• 2 cups fresh raspberries

• Streusel Topping Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar

• 1/4 cup cold margarine or butter, cut into small pieces

• Optional Add-Ins

• sour cream, lemon juice, almond extract

Note: Measurements are in US customary units.

The Recipe How-To

Preparing the Cream Cheese and Raspberry Coffee Cake Recipe

I’ve got to warn you, once you get started on this cake, it’ll be hard to stop. The moist, buttery cake is simply irresistible, especially when paired with the creamy cheesecake filling, juicy raspberries, and crunchy streusel topping.

1. Preheat the Oven: Preheat the oven to 350°F (175°C) and butter or spray a 9×13 inch pan.
2. Make the Cake Batter: In a large mixing bowl, combine 2 cups flour, 1 cup sugar, 1/2 cup softened butter, and 1/4 cup softened cream cheese. Mix until crumbly.
3. Add Wet Ingredients: To the dry mixture, add 1/4 cup of milk, 1 large egg, and half teaspoon baking powder and baking soda each. Beat well until thoroughly combined.
4. Create Cheesecake Layer: In another mixing bowl, combine softened cream cheese (8 oz), 1 large egg, and 1/2 cup granulated sugar. Beat on medium-high until smooth.
5. Assemble Layers: Pour half of the cake batter into the prepared pan. Spread cheesecake mixture over it then drop spoonfuls of raspberry preserves/jam or fresh raspberries over the cheesecake mixture.
6. Add Remaining Batter: gently pour remaining half of cake mixture over top of cheesecake mixture making sure everything is covered.
7. Add Streusel Topping: Combine 1/4 cup of sugar, 1/2 cup flour, and 4 tablespoons of margarine or softened butter for streusel topping until crumbly. Sprinkle evenly over coffee cake.
8. Bake: Bake in preheated oven for 50-58 minutes until a toothpick inserted comes out clean. After 30 minutes, cover cake loosely with aluminum foil to prevent over-browning.
9. Cool and Serve: Let the cake cool for at least 20 minutes before slicing and serving. Dust with powdered sugar if desired.

Enjoy the rich goodness of this flavorful, moist coffee cake recipe!

Substitutions and Variations

Are you looking to make some changes to the Cream Cheese and Raspberry Coffee Cake Recipe? Here are some possible substitutions and variations you can try:

– Low carb or keto: You can replace the all-purpose flour with almond flour or coconut flour to make a low-carb or keto version of this recipe. You can also use a low-carb sweetener like erythritol or stevia instead of sugar.

– Lemon: You can add lemon juice or zest to the cream cheese filling or the streusel topping for a tangy flavor that complements the raspberries.

– Raspberry preserves or jam: If fresh raspberries are not available, you can use raspberry preserves or jam instead. Just be aware that they might have added sugar, so adjust the amount of sugar in the recipe accordingly.

– Other berries: This recipe works well with other types of berries as well, such as blueberries, strawberries, or blackberries. You can use them instead of raspberries, or mix them together for a mixed berry coffee cake.

– Streusel variations: Instead of the classic streusel topping made with flour, sugar, and butter, you can try some variations, such as a pecan streusel (with chopped pecans) or an almond streusel (with almond flour).

– Cream cheese variations: If you’re not a fan of cream cheese, you can replace it with ricotta cheese, mascarpone cheese, or even Greek yogurt. Each option will bring its own unique flavor and texture to the coffee cake.

Remember that making substitutions and variations to a recipe is all about experimenting and finding what works best for your taste buds. Don’t be afraid to get creative and try new things. Who knows, you might discover a new favorite combination!

Serving and Pairing

Once your Cream Cheese and Raspberry Coffee Cake is out of the oven and adequately cooled, it’s time to serve and enjoy this moist buttery cake. The creamy cheesecake filling mixed with juicy raspberries and a crunchy streusel topping is sure to delight your taste buds.

This cake is perfect for breakfast when served with a hot cup of coffee or tea. The soft and sweet cheesecake filling, paired with the tangy raspberries, complements the bitterness of black coffee.

It’s also an excellent dessert for special occasions like brunch parties or a family gathering. Pair it with a refreshing mimosa or a chilled glass of white wine to balance out the sweetness and acidity in the cake.

For a low-carb or keto-friendly version, you can tweak some of the ingredients by using almond flour instead of all-purpose flour, sour cream instead of milk, and add lemon zest or almond extract for extra flavor. You can also top it off with some raspberry preserves or jam or fresh raspberries for an additional pop of flavor.

Overall, this Cream Cheese and Raspberry Coffee Cake is a versatile treat that will have everyone asking for seconds. Whether you’re serving alone or with beverages or need something low-carb friendly, this delightful dessert recipe has got you covered!

Make-Ahead, Storing and Reheating

Once you’ve made this moist, buttery, and flavorful Cream Cheese and Raspberry Coffee Cake, you can easily store it for later use. Here are some tips for making ahead, storing, and reheating your coffee cake:

Make-Ahead:

This recipe is perfect for make-ahead preparation. Simply bake the cake according to the recipe instructions and let cool to room temperature. Wrap the cake tightly in plastic wrap or aluminum foil, and store it in an airtight container at room temperature for up to two days.

Storing:

If you plan on storing your cream cheese and raspberry coffee cake for longer than two days or want to freeze it, make sure that it is completely cooled before wrapping. Frozen coffee cake can last up to 3 months if wrapped tightly in plastic wrap and aluminum foil.

Reheating:

The ideal way to enjoy this coffee cake is warm with a dollop of fresh whipped cream, but reheating can be tricky since no one wants a soggy mess. To bring back the fresh taste of your coffee cake, preheat your oven to 325 degrees Fahrenheit and reheat the pre-cut pieces on an oven-safe dish for about 5-7 minutes. This will allow the cake to crisp slightly and make it moist again without becoming overly soft.

Whether it’s a lazy Sunday brunch or a mid-day sweet treat, you’ll have plenty of ways to enjoy this irresistible Cream Cheese and Raspberry Coffee Cake with the earlier mention substitutions anytime with these handy storage and reheating tips.

Tips for Perfect Results

Now that you have the recipe for this cream cheese and raspberry coffee cake, it’s time to focus on how to make sure it turns out perfectly. As a barista who loves baking, I have some tips to share with you.

Tip 1: Use Room Temperature Ingredients

Before you start mixing the ingredients, make sure they are at room temperature. This will help them blend together more easily and evenly. Take out the cream cheese, sour cream, butter, and eggs from the fridge at least an hour before starting the recipe.

Tip 2: Do Not Overmix

When mixing the batter, be careful not to overmix it. Overmixing can result in a dense cake that doesn’t rise properly. Mix everything until just combined.

Tip 3: Grease the Pan Well

Greasing the pan well is very important to prevent the cake from sticking to the bottom or sides of the pan. Use cooking spray or butter and flour to grease every nook and cranny of your pan.

Tip 4: Cool Before Glazing

After baking the cake, let it cool down completely before glazing it with powdered sugar and milk mixture. If you glaze it while still hot, the glaze will melt and become too runny.

Tip 5: Cut with a Sharp Knife

When cutting into the cake, use a sharp knife. This will ensure clean slices that don’t tear or break apart.

By following these tips, you should end up with a moist, buttery cake that is creamy, full of juicy raspberries, with a crunchy streusel topping. Enjoy!

Bottom Line

In conclusion, this Cream Cheese and Raspberry Coffee Cake Recipe is a must-try for all coffee cake enthusiasts. It’s a moist, buttery, and creamy cheesecake filling with juicy raspberries and a crunchy streusel topping that makes every bite feel like heaven. This decadent dessert is perfect for any occasion or celebration, from a cozy brunch to a festive dinner party.

With simple ingredients and easy-to-follow recipe instructions, anyone can enjoy this delicious coffee cake recipe at home. You can even customize it to suit your preferences by adding different toppings or using alternative sweeteners for a low-carb or keto-friendly version.

Overall, the Cream Cheese and Raspberry Coffee Cake Recipe is perfect for everyone who loves desserts, especially coffee cakes. It’s an excellent treat that will satisfy your sweet cravings and impress your family and friends. So go ahead and try this recipe today! I promise you won’t regret it!

Cream Cheese and Raspberry Coffee Cake Recipe

A family favorite. I've modified it a bit to make it a quick coffee cake to whip up.

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Prep Time 15 mins

Cook Time 50 mins

Course Dessert

Cuisine American

Calories 317.7 kcal

Ingredients

  

• ▢ 1 (8 ounce) package cream cheese, softened
• ▢ 1/2 cup margarine or 1/2 cup butter
• ▢ 1 3/4 cups all-purpose flour
• ▢ 1 cup sugar
• ▢ 2 eggs
• ▢ 1/4 cup milk
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon vanilla
• ▢ 1/2 cup seedless red raspberry preserves
• ▢ powdered sugar

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Instructions

 

• Grease a Bundt pan; set aside.
• In a large mixing bowl beat cream cheese and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till combined.
• Add about half of the flour to the cream cheese mixture.
• Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
• Beat on low speed till thoroughly combined, scraping the sides of the bowl.
• Beat on medium speed for 2 minutes.
• Then beat in remaining flour on low speed just till combined. Place about 1/3 of batter in prepared pan, spread to cover the bottom of pan completely.
• Add the jam and mix on low (or by hand) to remaining batter, until jam has been broken up and spread through out.
• You do not want it mixed completely into the batter but rather grape size bits spread through out it. Place in pan on top of first layer of batter.
• Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes.
• Loosen and invert the coffee cake onto the wire rack; cool completely.
• Sift powdered sugar over the top.
• Serve warm or cooled.

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Nutrition

Serving: 90gCalories: 317.7kcalCarbohydrates: 40.8gProtein: 4.7gFat: 15.4gSaturated Fat: 5.9gCholesterol: 56.8mgSodium: 246.1mgFiber: 0.6gSugar: 23.3g

Keyword < 4 Hours, Breads, Breakfast, Brunch, Oven

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