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Take your coffee cake up a notch with raspberries, cream cheese filling, and a crumble topping

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
Cook Time: 38 minutes
Total Time: 58 minutes
Author: Hezzi-D

Equipment

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