raspberry cream cheese coffee cake

Fresh raspberries were on sale for a dollar a package last week so I bought several, right after I bought a ginormous loaf of cream cheese at Costco on a whim…so when I came across a recipe for “raspberry cream cheese coffee cake” on Pinterest, it was a no-brainer. It’s flavorful and slightly tangy with a bit of a crunch from the streusel. I used good ol’ all-purpose flour since I was completely out of my gluten-free mixes. This cake pairs perfectly with a hot cup of tea or coffee!


Raspberry Cream Cheese Coffee Cake {adapted from this}


8 oz cream cheese, softened

1/4 c. sugar

1 egg white

2 c. raspberries


5 T. butter, softened 

1/3 c. sugar

1 egg + 1 egg yolk

1 tsp. vanilla extract

1 1/2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/8 tsp. ground ginger

1 tsp. lemon zest 

3/4 c. sour cream OR greek yogurt


1/3 c. sugar

1/2 c. flour

3 T. butter, chilled and cubed


Preheat oven to 350 F. Grease a 8-9″ springform pan and line the bottom with parchment paper cut into a circle.

Blend cream cheese and sugar in a mixing bowl on medium speed until creamy. Add egg white on low speed just until combined. Set aside.

Cream butter and sugar on medium low speed. Add egg, egg yolk, and vanilla and mix well. Add flour, baking powder and soda, salt, ginger, and zest. Mix well. Beat in sour cream or yogurt just until combined. Transfer to the prepared pan and smooth top with a spatula. Spread cream cheese filling carefully over the top. Place raspberries on the filling.

To prepare streusel, combine sugar, flour, and butter in a small mixing bowl. Mix with a fork or pastry blender until crumbly. Sprinkle over berries.

Bake at 350 F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack; run knife around cake and loosen the ring. Enjoy!


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2 Responses to raspberry cream cheese coffee cake

  1. Laura says:

    I have a bag of raspberries frozen from a similar sale. Sounds like the perfect excuse to defrost them! So glad you are back to blogging. 🙂

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