Raspberry Cream Cheese Coffee Cake Recipe with Streusel Topping

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake layers a moist, buttery cake with a creamy cheesecake filling, juicy raspberries, and a crunchy streusel topping.

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It tastes tangy and creamy, a lighter dessert that still feels special enough to serve company. I love that it looks like a bakery project but comes together in one pan with no fussy decorating.

Raspberry Cheesecake Coffee Cake

Here is the first thing worth knowing: coffee cake has nothing to do with coffee. The name comes from the habit of serving it next to a cup of coffee, and this raspberry cream cheese version fits that ritual perfectly.

Set a slice beside hot coffee, iced coffee, or a cold glass of milk and it works just as well.

On a rushed weekday morning I have eaten it standing at the counter with a mug in one hand, and it does a fine job of getting a workday started.

The cake has four layers: a soft buttery base, a tangy cream cheese filling, a layer of raspberries, and a streusel topping that bakes into a crisp, craggy surface. Four layers sound fussy. They are not.

There is no folding, no rolling, and no pastry work involved. You spread the batter, spread the filling, scatter the berries, and sprinkle the crumbs.

If you like the raspberry and cream cheese pairing in muffin form, the same flavors appear in Raspberry Cream Cheese Muffins, which are easy to grab on the way out the door. For a quicker breakfast option, soft raspberry streusel muffins are a good pick, especially when you want something sweet without a cheesecake layer.

Summer is when this cake earns its place on the table. Fresh raspberries are at their best, and the whole thing spends about 45 minutes in the oven, so the kitchen does not stay hot for long. With fresh juicy raspberries added, it becomes a summer treat, and that is a fair trade on a warm afternoon.

Because the cake is stored in the fridge, the texture changes a little overnight. The crumb topping softens slightly, the filling sets firmer, and a chilled slice with coffee the next morning is honestly just as good as the first warm piece.

Easy Raspberry Crumb Cake Recipe

One of the kindest things about this recipe is the timing. You do not need to let the cake cool completely before serving it.

Warm slices hold together well enough to lift onto a plate, and the cream cheese filling is at its softest and most inviting when the cake is still a little warm.

I usually give it just enough time on the rack to firm up, then cut straight in.

At my house, the cake disappears fast. The crumb topping is the first thing to go, and I have watched people pick at it before the cake is even sliced.

That is exactly why I add more crumbs to muffins and cakes than most recipes call for. A generous layer of streusel gives every bite a crisp edge, and the extra sugar and butter balance the tang of the cream cheese.

If you are baking for a crowd, plan on more than one cake. Eight slices go quickly when the coffee is still hot and everyone wants a second piece. The recipe is simple enough to make twice in one afternoon, and the second one tastes just as good as the first.

Berry dessert lovers should also look at blueberry cream cheese coffee cake. It follows the same idea, a soft cake with a creamy layer and fruit, but the blueberries bring a milder sweetness. Between the two, you have a nice rotation for brunch, holidays, and any morning when you want something homemade without a lot of work.

Serving is simple. I cut warm slices, set them on small plates with a fork, and add a few extra fresh raspberries on the side. If any cake is left, it goes into the fridge, where the filling firms up and the slices come out even neater the next day.

Tips and Tricks on Raspberry Crumb Cake

The streusel was the hardest part of this cake for me to get right. Early attempts came out of the oven looking fine, then set into something closer to a crust, with the crumbs melting into a flat, sugary shell instead of staying distinct.

I tried recipes with melted butter, brown sugar, white sugar, and a little cinnamon, and none of them solved it. What finally worked was paying attention to two things: the ratio of flour to sugar and the temperature of the butter.

Cold butter is not a suggestion here. Take it straight from the fridge, cut it into cubes, and mash it into the flour and sugar with your fingers, a fork, or a pastry blender.

You are looking for pea sized pieces that feel firm, not soft or greasy. If the mixture starts to feel too soft, add a little more flour and stir again, repeating until the crumbs are right.

That small adjustment makes the difference between a topping that melts and one that bakes into crisp, buttery clusters.

On the sour cream question, thick Greek yogurt is a solid substitute. It brings the same tang and keeps the cake tender, though sour cream makes cakes super moist, so use it if you have it.

A word about frozen raspberries. They work, but add them straight from the freezer without thawing and toss them in a little flour first to absorb excess moisture. Expect a slightly longer bake.

If your cake has ever come out underbaked in the center, thawed berries are usually the cause. Keep them frozen, skip any extra juice, bake until the center is fully set, and tent the top with aluminum foil if the crumbs brown too quickly.

The short version: cold butter, the right flour to sugar ratio, and crumbs the size of a pea. Get those three right and the topping stays crisp.

If you like this Raspberry Cream Cheese Coffee Cake, try also:

Two more cakes belong on your list. Blueberry Cheesecake Crumb Cake takes the crumb cake idea and pairs it with blueberry cheesecake, so you get a creamy filling and a crisp topping with a different fruit.

Cinnamon Apple Crumb Cake is the one to bake when the weather turns crisp, and it suits fall baking perfectly, with warm spice, soft apples, and plenty of crumbs.

Ingredients

Everything is divided into three parts, and it helps to get them ready before you start. Here is what you need.

For the filling

• 1/4 cup sugar
• 8 oz. cream cheese, softened
• 1 egg white
• 1 cup raspberries, washed and well drained

For the cake

• 1 and 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5.5 Tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1 egg plus 1 egg yolk
• 3/4 cup sour cream
• 1 teaspoon vanilla extract

For the streusel topping

• 1/3 cup sugar
• 1/2 cup flour
• 3 tablespoons butter, chilled and cubed

A note on the butter: the 5.5 tablespoons in the cake batter should be soft enough to cream with the sugar, while the 3 tablespoons in the topping should stay cold. I set the topping butter back in the fridge while I mix everything else.

Rinse the raspberries and drain them well before they go anywhere near the cake. I spread mine on a paper towel for a few minutes so no extra water thins the filling.

Instructions

Preheat the oven to 350 F. Grease a 9 inch springform pan and line the bottom with parchment paper, then set it aside. The parchment makes it easier to move the finished cake later.

1. Make the filling. Mix the cream cheese and sugar on medium low speed until creamy. Add the egg white and mix on low just to combine, then set the bowl aside.
2. Make the cake batter. In a bowl, stir together the flour, baking powder, baking soda, and salt, and set it aside.
3. With an electric mixer, cream the butter and sugar on medium low speed. Add the egg, the egg yolk, and the vanilla. Slowly mix in the flour mixture, alternating with the sour cream, until the batter is smooth and thick.
4. Assemble the cake. Transfer the batter to the prepared pan and smooth it with a spatula. Spread the cream cheese filling on top, then place the raspberries onto the filling.
5. Make the topping. Combine the sugar, flour, and chilled cubed butter in a bowl. Stir with a fork or a pastry blender until the mixture is crumbly, making sure the streusel forms pea sized crumbs.
6. Sprinkle the streusel over the raspberries.
7. Bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool on a rack, then run a thin knife around the cake and the loose ring of the springform pan before releasing it.
8. Store the cake in the fridge.

If the top browns faster than the center sets, tent the cake loosely with aluminum foil for the last part of the bake.

The cake slices cleanest after a stint in the fridge, and a chilled slice with hot coffee is my favorite way to eat it the next day.

Recipe details

Prep takes 30 minutes and the cake bakes for 45 minutes, for a total time of 1 hour 15 minutes. One cake yields 8 servings.

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Raspberry Cream Cheese Coffee Cake

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Raspberry Cream Cheese Coffee Cake Raspberry Cream Cheese Coffee Cake layers a moist, buttery cake with a creamy cheesecake filling, juicy raspberries, and a crunchy streusel topping. It tastes tangy and creamy, a lighter dessert that still feels special enough to serve company.

• Total Time: 75 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

For the filling
1/4 cup sugar
8 oz. cream cheese, softened
1 egg white
1 cup raspberries, washed and well drained

For the cake
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted butter, softened
1/2 cup sugar
1 egg
1 egg yolk
3/4 cup sour cream
1 teaspoon vanilla extract

For the streusel topping
1/3 cup sugar
1/2 cup flour
3 tablespoons butter, chilled and cubed

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Instructions

1-Preheat oven to 350 F: Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
2-To make the filling: To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
3-To make the cake batter: To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
4-With an electric mixer cream together the: With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
5-To make the topping: To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
6-Sprinkle the streusel on top of raspberries: Sprinkle the streusel on top of raspberries.
7-Bake for 40-45 minutes until a cake: Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
8-Store in the fridge: Store in the fridge.

Last Step:

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• Prep Time: 30 min
• Cook Time: 45 min
• Method: bake

Nutrition

• Calories: 493
• Sodium: 276.5
• Fat: 26.6
• Carbohydrates: 56.3
• Protein: 8.4
• Cholesterol: 115.1