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–+ servings
raspberry cream cheese coffee cake

Raspberry Cream Cheese Coffee Cake

5 from 1 vote
A tender vanilla coffee cake topped with a rich cream cheese layer, sweet raspberry swirl, and a buttery streusel crumb. Bake until golden brown for a beautiful morning treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour Divided for cake and streusel
  • 1 cup granulated sugar Divided for batter, filling, and streusel
  • ½ cup unsalted butter, cold Cubed for the streusel topping
  • 8 ounces cream cheese, softened Room temperature for smooth blending
  • 2 large eggs One for batter, one for cream cheese filling
  • ½ cup raspberry preserves For the fruit swirl layer
  • ½ cup milk For the cake batter
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract

Equipment

  • 1 8x8 inch baking pan For baking the cake
  • 3 Mixing bowls For batter, streusel, and filling
  • 1 electric hand mixer For smooth cream cheese filling
  • 1 pastry blender For cutting cold butter
  • 1 butter knife For swirling the jam layer

Method
 

  1. Combine flour, sugar, and cold cubed butter in a bowl and cut together until crumbly.
    cutting cold butter for streusel topping
  2. Whisk the dry ingredients, blend in the wet ingredients, and spread the thick batter into a greased baking pan.
    spreading coffee cake batter into pan
  3. Beat the softened cream cheese with sugar and egg until smooth, then spread over the cake batter.
    beating cream cheese filling with hand mixer
  4. Spoon raspberry preserves over the cream cheese and gently drag a knife through to swirl.
    creating raspberry jam swirl with knife
  5. Sprinkle the streusel evenly over the top and bake for 45 minutes until golden brown and set.

Nutrition

Serving: 130gCalories: 380kcalCarbohydrates: 48gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 75mgSodium: 210mgPotassium: 95mgFiber: 1gSugar: 28gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 1.5mg

Notes

Store leftovers in the refrigerator for up to 4 days. Let the cake cool completely before slicing so the cream cheese layer sets cleanly.

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