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Raspberry Cream Cheese Coffee Cake
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5 from 1 vote

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake is a delicious flaky pastry for breakfast or that special dessert. Layers of fresh pastry, cream cheese, fresh berries, and the perfect streusel topping make this an ideal coffee cake alongside a hot cup of coffee. This easy coffee cake is a real crowd pleaser!

Prep Time25 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: raspberry cream cheese coffee cake
Servings: 8
Calories: 491kcal
Author: Jill


  • Springform Pan



  • 1/4 cup sugar
  • 8 oz cream cheese softened
  • 1 egg white
  • 1 cup raspberries fresh or frozen


  • 1.5 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tbsp butter softened
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 egg white
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract


  • 1/3 cup sugar
  • 1/2 cup flour
  • 3 tbsp butter cold & cubed


  • Preheat oven to 350 F. Grease 9 inch springform pan with nonstick cooking spray. Set aside.
  • For the filling: Mix together the cream cheese and sugar with an electric hand mixer until creamy. Add egg white and mix again to combine. Set aside.

For the cake batter:

  • With an electric mixer cream together the butter and sugar until creamy and fluffy. Add in the egg and egg yolk, vanilla, and sour cream. Stir in the flour, baking powder, baking soda and salt. Transfer the batter into the prepared springform pan and smooth out the top with a spatula. Spread the cream cheese filling over the top, and add the raspberries onto cream cheese filling.

For the streusel topping:

  • Combine sugar, flour and chilled cubed butter in a bowl. Use a pastry blender to cut the butter into the sugar and flour until the mixture resembles pea-sized crumbs.
  • Sprinkle the streusel over the other coffee cake layers, and bake for 40-45 minutes, or until a sharp knife inserted in the center comes out clean. Cool in the pan on a rack. Once cooled, run a thin knife around the cake and loosen the outer ring of the springform pan.
  • Store any leftovers in the fridge.


Calories: 491kcal | Carbohydrates: 55g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 383mg | Potassium: 171mg | Fiber: 2g | Sugar: 29g | Vitamin A: 938IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg