Meet your new favorite coffee cake recipe. Raspberry Streusel Cream Cheese Coffee Cake is moist and tender with a ribbon of cream cheese and fresh raspberries running through it. And, let’s just admit it right here and right now, anything with a thick, buttery streusel topping is the best!
We do potluck holiday celebrations in my family so no one person has the burden of cooking everything. I always volunteer to make a dessert (or two) since I have like a zillion dessert recipes. I especially was eager to make desserts this holiday because I just received a shipment of Bob’s Red Mill flours, Gluten Free, Almond Meal, and Organic All-Purpose. Bob’s Red Mill products are my absolute favorite, especially their flour and old-fashioned rolled oats.
I used Bob’s Red Mill Organic Unbleached All Purpose White Flour in this recipe.
- Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.
- This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.
- This all purpose white flour is a kitchen staple. It is incredibly versatile and perfect for all of your baking needs.
Raspberry Streusel Cream Cheese Coffee Cake is the perfect holiday cake. It’s pretty, don’t you agree? Furthermore, it tastes amazing! It tastes as good as it looks, maybe better. The cake is a buttery, medium crumb yellow cake. It has a silky, rich cream cheese layer and the buttery, crunchy streusel on top. The tart pop of the fresh raspberries cuts through the richness of the cream cheese layer and offers a nice contrast.
Technically, you can use any berry or fruit. For the contrast in flavors of sweet versus tart, however, I highly recommend sticking with the raspberries or another tart berry. A blackberry would also work well; blackberries are just harder for me to get this time of year in my area.
I’m for eating dessert first!
This dessert is good with coffee for brunch, with afternoon tea, or as a traditional after dinner treat.
Raspberry Streusel Cream Cheese Coffee Cake
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FOR THE FILLING
- 8 ounces cream cheese at room temperature
- ¼ cup granulated sugar
- 1 large egg white
- 1 cup fresh raspberries washed and drained
FOR THE CAKE
- 1 and ½ cups all-purpose flour
- 1/2 teaspoon baking powder
- ½ teaspoon salt
- 5 and ½ tablespoons butter* at room temperature
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup sour cream or plain Greek yogurt
FOR THE STREUSEL
- 1/3 cup granulated sugar
- 1/2 cup All-Purpose Flour
- 3 tablespoons butter cold and cut into cubes
- Preheat oven to 350 degrees F.
- Grease a 8 or 9-inch springform pan with solid vegetable shortening or non-stick baking spray.
- I also like to line the bottom with parchment paper. See post narrative for instructions.
- Mix together the cream cheese and 1/4 cup sugar.
- Blend until creamy on medium-low speed. Add egg white and mix until just combined and silky. Set aside mixture.
- In a bowl, combine flour, baking powder, and salt. Set aside.
- Add vanilla, egg, and egg yolk and blend.
- Slowly mix in the flour mixture alternating with the sour cream.
- Spoon the batter into he prepared pan and smooth top.
- Carefully the cream cheese filling over the top. Smooth evenly.
- Place the raspberries onto the cream cheese filling.
- Combine flour, sugar, and butter in a bowl.
- Work ingredients together with a fork or pastry cutter until mixture resembles wet sand.
- Spread mixture over raspberries.
- Bake for 40 to 45 minutes at 350 degrees F.
- Test cake by inserting a wooden pick into the center of cake. The cake is done when it comes out clean or with dry crumbs.
- Cool on a wire rack. After 5 minutes, run a thin knife around the cake edge and loosen the springform ring.
- Store in the refrigerator up to 5 days.
- (BE SURE TO SCROLL DOWN TO READ MY TIPS & SUBSTITUTIONS FOR THIS RECIPE.)
Raspberry Streusel Cream Cheese Coffee Cake Tips
- You can use light brown sugar instead of granulated sugar in the streusel.
- Secondly, you can use either salted or unsalted butter in this recipe. I always use salted.
- To line the bottom of the pan with parchment paper, I simply sit the pan on the paper, mark a circle with a pencil. Next, all you need to do it cut out the circle and place it in the bottom of the pan. I spray the paper with non-stick spray as well.
- In addition, always make sure your eggs are at room temperature when baking. They will rise better this way.
- Finally, cream cheese is much easier to work into recipes and when it is at room temperature. And no one wants lumps in their velvety bite of cream cheese!
You may also like:
Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe
Amaretto Cream Cheese Coffee Cake
Could you please tell me which you used to get the rise in the photos….8” or 9” springform. Thanks
I used 9-inch
We made this recipe and were disappointed that the cake crumb was very moist and flat — it didn’t appear to have risen. Looking back over the recipe, we realized that we didn’t start with room temperature eggs and cream cheese. Could that be the cause?
Yes yes 🙁 The eggs are the leavening.
This was a great recipe!! Thank you for sharing. It is definitely a recipe to make over and over again. It is a perfect coffee cake or a dessert for someone who doesn’t like chocolate.
I made this tonight and it was a terrible flop. In trying to figure out why I re-looked at the recipe. The ingredient list has plain flour, baking powder and salt; however, in the directions it is mentioned to combine flour, baking powder, soda and salt! Did you leave out the baking soda in the ingredient list? I would really like to try this again if I can figure out what went wrong. I had to throw away a lot of expensive ingredients. Please advise!
It does not have baking soda in it. I corrected the instructions. Exactly what did it do/not do?
The actual cake section didn’t look like cake at all. It was cooked but had a look of being raw. It wasn’t runny at all so I am sure it was done. Was almost like a pie would look. I think this would be a great recipe if I can get it right! Thanks so much for responding.
I like it because it’s not a huge cake. I can’t stay out of a dessert when I make them so it’s better when it’s not a big one.
It sounds like either the eggs weren’t beaten enough, and didn’t rise, or maybe there wasn’t enough flour (1 and 1/2 for the cake). I have made it a few times and I read over the recipe again (and fixed the baking soda part) and it is exactly what I did. I hate when a recipe doesn’t work for someone.
I will eventually try it again because it does look great and I love the sweet/tart with the raspberries. I appreciate your responding and trying to help me figure out what in the world I may have not done correctly.
The Better Baker says
Looks and sounds perfect to me. I am overly fond of cream cheese…and raspberries too. Bingo! Thanks for sharing with us faithfully at Weekend Potluck.