Raspberry Cream Cheese Coffee Cake

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Raspberry Coffee Cake is a sweet coffee cake topped with a cream cheese filling, fresh raspberries, and a crumble topping for a tasty brunch or breakfast!

I’ve been loving all the fresh fruit that has started appearing at the grocery stores in the last few weeks.   I’ll be even more excited when the farmer’s market opens up at the end of the month and I can start getting my produce from there.

The last few weeks strawberries have been on sale so I’ve been making all types of baked goods with the sweet strawberries.

Last week when I went to the market blackberries and raspberries were on sale.  I love these berries but I hate paying almost $5.00 a piece for them so I usually only buy them when they are on sale.  Since they were buy one get one free I bought two containers of each figuring I’d make something for breakfast and then a dessert.

I love making things with raspberries.  I often make Raspberry Almond Scones because I can enjoy them as a snack or eat them for breakfast. When I’m making breakfast or brunch for a crowd I always get rave reviews on my Overnight Raspberry French Toast Bake.  For dessert my Raspberry Mocha Cupcakes can’t be beat.

I’ve been making a lot of baked oatmeal with berries for breakfast and while I enjoy it, I was ready for something different.   The school had coffee cake last week and it looked really good but I stuck with my oatmeal.  I decided to make my own raspberry coffee cake with cream cheese and a crumble topping.  There’s nothing like a piece of coffee cake with my morning cup of coffee.

What is Coffee Cake?

Coffee cake is a type of cake that is intended to be enjoyed with coffee. Despite its name, coffee cake does not usually contain coffee as an ingredient. Instead, it is a cake that works well with the flavor of coffee and is often served as a breakfast or brunch item.

This recipe may seem a little intimidating because it has three parts but it’s actually very easy to make.  The batter is a basic coffee cake batter.  Then an easy cream cheese filling is put on top of that followed by a layer of raspberries and a crumble topping.   It looked so good even before I put it in the oven.

Ingredients:

• all purpose flour
• baking powder (make sure it is fresh and in date)
• salt
• granulated sugar
• butter (I like to use salted but you can use unsalted)
• eggs
• cinnamon
• vanilla extract
• vanilla flavored Greek yogurt (or you can substitute sour cream)
• cream cheese (use the full fat for this recipe)
• fresh raspberries
• oats (you can use rolled oats or quick oats)

To make the coffee cake preheat the oven to 350 degrees.  Spray an 8 x 8 baking dish with cooking spray and then set it aside.

Combine the flour, baking powder, and salt in a medium mixing bowl.  In a large mixing bowl cream together the butter and sugar until it is smooth and fluffy.   Add in the eggs, cinnamon, vanilla, and Greek yogurt and mix until combined.

Can I substitute the Greek yogurt?

You can substitute the Greek yogurt.   If you prefer plain Greek yogurt you can use that in place of the vanilla yogurt.  You can also substitute the same amount of sour cream for the Greek yogurt in this recipe.

Add the flour mixture to the yogurt mixture and mix until well combined.   Pour the batter into the prepared pan.

In another mixing bowl place the softened cream cheese, sugar, and egg.   Use a hand mixer on medium speed and beat for 2-3 minutes or until smooth.  Pour the cream cheese mixture over top of the coffee cake base in the pan.   Sprinkle the raspberries over top of the cream cheese.

Can I use other berries?

You can certainly use other types of berries in this recipes.   Blackberries or blueberries would be the best substitute but you could also use sliced strawberries.  Another thing you could do is make a mixed berry coffee and combine two or three types of berries.

Combine the ingredients for the topping and mix until crumbly.  Sprinkle over top of the raspberries.  Bake for 32-38 minutes or until the cake is cooked through.

Remove from oven and cool for at least 10 minutes before cutting.

The coffee cake smelled amazing as it was baking in the oven. I pulled it out when the top was beginning to brown.  Some of the raspberries had burst and were peaking out through the topping.   It looked incredible.  It was hard to wait for it to cool before I sliced two pieces and my husband and I enjoyed it with a cup of coffee.

This is one of the most flavorful coffee cakes I’ve had.  The coffee cake is moist, the cream cheese layer is sweet and creamy while the raspberries are sweet and tart.  The crumble on top is crunchy and buttery.

It was so good that we finished the pan in just a few days.  While it was perfect for breakfast or brunch this is also a great dessert or snack. If you don’t have raspberries you could easily substitute blackberries or strawberries.

How do you store Raspberry Coffee Cake?

Because of the cream cheese layer in this coffee cake it is best stored in an air tight container in the refrigerator for up to 4 days.   You can eat it chilled or bring it to room temperature before serving.

Raspberry Cream Cheese Coffee Cake

Sweet coffee cake topped with a cream cheese filling, fresh raspberries, and a crumble topping for a tasty brunch or breakfast!

5 from 4 votes

Print Pin

Prep Time: 20 minutes minutes

Cook Time: 38 minutes minutes

Total Time: 58 minutes minutes

Author: Hezzi-D

Equipment

• 1 8 x 8 Baking dish
• 1 hand mixer
• 1 Mixing Bowl

Ingredients

For the coffee cake:

• 2 c. flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 c. Dixie Crystals sugar
• 3 Tablespoons butter softened
• 2 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 c. vanilla flavored Greek yogurt

For the filling:

• 8 oz cream cheese
• 1/4 c. Dixie Crystals sugar
• 1 egg
• 1 c. raspberries

For the topping:

• 1/3 c. Dixie Crystals sugar
• 1/2 c. flour
• 1/4 c. oats
• 3 Tablespoons butter melted
• 1 teaspoon cinnamon

Instructions

• Preheat the oven to 350 degrees. Spray an 8 x 8 pan with cooking spray and set aside.
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In a large bowl cream together the sugar and butter until smooth. Add in the eggs and stir until combined.
• Mix in the cinnamon, vanilla, and Greek yogurt.
• Add the flour mixture to the yogurt mixture and stir until combined. Pour the batter into the prepared pan and set aside.
• Place the cream cheese, sugar, and egg in a bowl. Mix with a hand mixer on medium speed until smooth.
• Pour the cream cheese mixture over top of the batter in the pan. Sprinkle with the raspberries.
• In a small bowl combine all ingredients for the topping and mix until crumbly. Sprinkle over top of the raspberries.
• Bake for 32-38 minutes or until the top begins to brown and a toothpick inserted into the center comes out mostly clean.
• Cool for 10 minutes then cut and serve. Store in the refrigerator.

Notes

A Hezzi-D Original Recipe