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This buttery raspberry coffee cake perfectly balances moist cake, velvety cheesecake filling, tangy berries and crispy streusel. I came up with this when I needed something to wow weekend visitors without spending forever in the kitchen.
The first time I brought this out during our family Sunday breakfast, it was gone in minutes. These days, it's our go-to welcome treat whenever friends come to stay.
What You'll Need
- For the filling
- Sugar: Gives just the right sweetness to complement the tangy cream cheese and fruity berries
- Cream cheese: Makes that smooth, rich layer that works so well against the cake
- Egg white: Keeps the filling firm so it bakes up just right
- Raspberries: Add little pops of juicy tartness throughout; fresh ones work best if you can get them
- For the cake
- All purpose flour: Creates the base for our soft, tender crumb
- Baking powder and baking soda: Team up to make the cake rise perfectly
- Salt: Brings out all the flavors and cuts the sweetness
- Unsalted butter: Adds richness and moisture; good quality makes a difference
- Sugar: Sweetens while helping make the texture super soft
- Eggs: Hold everything together and make it richer
- Sour cream: The key to keeping the cake incredibly moist with a slight tang
- Vanilla extract: Brings warmth and deeper flavor to everything
- For the streusel topping
- Sugar: Gets slightly crunchy while baking for that sweet bite
- Flour: Makes those perfect crumbly pieces everyone loves
- Butter: Holds the crumbs together and adds flavor; keep it cold for the best texture
Making Your Coffee Cake
- Prepare the pan:
- Cover your springform pan with butter or cooking spray and put parchment on the bottom. Don't skip this or your cake might stick after baking. Make sure you get the sides and every corner greased well.
- Create the cream cheese filling:
- Mix cream cheese with sugar until it's completely smooth with no lumps, about 2 minutes on medium low. You want it looking silky and light. Then add your egg white and stir just until it's mixed in. Don't overmix or you'll get too much air in there.
- Make the cake batter:
- First mix all your dry stuff in a bowl, stirring well so the leaveners spread out evenly. In your mixer, beat butter and sugar until it's fluffy, around 3 minutes. Add eggs and vanilla until they're well mixed. The key part is adding the flour mix and sour cream in turns, folding gently just until they're combined.
- Layer the components:
- Spread your cake mix evenly in the pan using a spatula to smooth the top. Carefully spoon the cream cheese mixture over it, leaving about half an inch from the edges. This keeps the filling from touching the sides and burning. Scatter your raspberries across the cream cheese.
- Prepare and add streusel:
- Work fast with the cold butter, using your fingers or a fork to make little pea-sized bits. The butter needs to stay cold the whole time for the best results. Sprinkle your streusel all over the top, covering all the raspberries.
- Bake to perfection:
- Put it on the middle rack of your hot oven and bake until it's golden and a toothpick comes out clean from the cake part. The middle might still jiggle a bit because of the cream cheese, but it'll firm up as it cools.
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I first baked this coffee cake for my mom's birthday breakfast. She loved it so much she took all the leftovers home, which she never does with sweets. Now we laugh about how I need to make two cakes whenever she visits—one for everyone and one just for her.
Keeping It Fresh
This coffee cake actually gets better after sitting in the fridge for a bit. The flavors come together more and the cream cheese part gets even smoother. You can make it a day early for special events.
Keep any leftover cake in the fridge in something airtight for up to 4 days. Let it sit out for about 20 minutes before eating so you get the best flavor and texture.
To save some for later, wrap single pieces in plastic wrap and stick them in freezer bags. Let them thaw in the fridge overnight and you'll have a quick breakfast or dessert that tastes almost freshly baked.
Changing With The Seasons
While the raspberry version is a classic, you can switch up the fruits depending on what time of year it is.
During summer, try using blackberries or blueberries for an equally yummy cake. The darker berries look amazing against the white cream cheese.
When fall arrives, go with thin apple slices mixed with cinnamon for a cozy twist. The apples get soft and wonderful nestled in that creamy filling.
In wintertime, mix cranberries with a spoon of orange zest in the batter. The tart berries match perfectly with the sweet, creamy filling.
Ways To Serve It
This coffee cake works for lots of different occasions. For breakfast or brunch, add a spoonful of lightly sweetened whipped cream and some extra fresh berries on the side.
As a dessert, warm up individual slices slightly and top with vanilla ice cream. The mix of cold ice cream and barely warm cake is absolutely amazing.
When serving it with afternoon coffee, sprinkle some powdered sugar on top right before bringing it out. It looks fancy and shows off the bumpy texture of the streusel.
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FAQs About the Recipe
- → Can I use frozen raspberries instead of fresh?
Sure thing, just don't forget to let them thaw and drain off any extra water so your cake doesn't get soggy.
- → How do I store Raspberry Cream Cheese Coffee Cake?
Pop it in a sealed container in your fridge for up to 4 days. For the tastiest results, let it sit out for a bit before you eat it.
- → Can I substitute the sour cream with something else?
You bet, regular yogurt or buttermilk will work fine if you're out of sour cream.
- → What's the best way to ensure the streusel topping is crumbly?
Cold butter is key, and mix it with sugar and flour until you see small lumps form. Don't mix too much or you'll lose that nice texture.
- → Can I make this cake ahead of time?
You sure can! Make it the day before and keep it cool in the fridge. Just let it warm up a bit before serving or give it a quick warm-up.