Raspberry Cream Cheese Coffee Cake

This buttery, moist and sweet cake is simple to make and boasts a wealth of flavor in every bite. It’s technically a “coffee cake”, not because it contains any coffee but because a slice of this delicious cake goes so beautifully with a cup of coffee

Not a coffee fan? No problem, because you’ll find it goes with any drink you want to have.

This tangy cake boasts cream cheese and raspberries in the filling and a sweet streusel topping which contrasts so well with the moist cake and adds another appealing layer.

The cake itself includes vanilla for extra flavor as well as sour cream which helps keep it moist and also offers a beautiful tangy taste. Because it’s so moist, you don’t need to pair it with anything but if you want to enjoy it more like a dessert than a typical cake, you can present it in serving bowls or glasses, with some ice cream or whipped cream on top.

Why You’ll Love the Recipe:

Impressive cakes can often have complicated steps or hard-to-find ingredients. This one however is simple to make and boasts a moist sponge-type cake along with a mouthwatering raspberry filling and a crisp streusel topping to finish it off. You’ll love how straightforward it is to make, as well as how the tangy sour cream and cream cheese keep it so moist and of course the incredible sweet flavor of fresh raspberries.

How to Serve It:

Pair a slice of this raspberry coffee cake with a cup of Joe, some iced tea or even a glass of milk if you’re treating yourself to an evening snack. It’s nice served warm from the oven but also good chilled.

Ingredients:

For the cake:

• Sugar
• All-purpose flour
• Sour cream
• Butter softened
• Salt
• Baking soda
• Vanilla
• Baking powder
• Egg

For the filling:

• Sugar
• Egg white
• Cream cheese softened
• Raspberries

For the streusel topping:

• Sugar
• Cold butter cut into cubes
• Flour

How to make Raspberry Cream Cheese Coffee Cake:

Heat the oven to 350 degrees.

Blend together 1 large egg, 1 egg yolk, 1 tsp vanilla, 5.5 Tbsp butter, ¾ C. Sour cream and ½ C. Sugar in a mixing bowl until well combined.

Stir in the baking powder, baking soda, ¼ tsp salt and 1 ½ C all purpose flour.

Spread the batter into the bottom of a well greased springform pan.

Beat together 8 oz cream cheese, ¼ cup sugar and 1 egg white until smooth and creamy.

Spread the cream cheese mixture over the cake layer, and then top with the raspberries.

Cut the 3 tbsp of cold butter into the ½ cup flour and ⅓ cup of sugar until it forms a crumbly mixture.

Sprinkle the streusel topping over the raspberries.

Bake for 40-45 minutes.

Cool the cake a bit before releasing it from the Springform pan.

This raspberry coffee cake is made with a moist vanilla batter and boasts fresh raspberries along with a crisp streusel topping. This is an impressive cake and it’s also wonderfully easy to prepare.

Can You Make It Ahead?

As long as you keep it refrigerated, you can prepare the cake in advance.

Storage Instructions:

Keep it in the fridge and eat within 3 days. Cover it with plastic wrap or transfer it into an airtight container first, to lock in the moisture.

Variations and Substitutions:

Feel free to adapt the recipe to your preferences and to what is available. If raspberries are out of season or not available, try strawberries, blackberries or even sliced peaches or apricots. This cake is so good it deserves to be made with fresh fruit. You can even use mixed berries. Now you can use frozen fruit but, if doing that, make sure it’s completely thawed first and drain off as much of the ice/water liquid from the berries as you can, else the cake will be soggy.