Raspberry Cream Cheese Coffee Cake
A delightful dessert with soft, buttery cake and a luscious cream cheese layer, topped with fresh raspberries—perfect for brunch or as an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup flour
- 1/4 cup cold butter, cubed
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the cream cheese and sugar until smooth and creamy.
- Add the softened butter and mix until well combined.
- Crack the eggs into the mixture along with the vanilla extract.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl and then gradually mix into the wet ingredients.
- Gently fold in the fresh raspberries.
- Grease a 9×13-inch baking dish or line with parchment paper.
- Pour half of the batter into the prepared pan and dollop the cream cheese mixture on top.
- Spread the remaining batter over the cream cheese layer.
- Combine brown sugar, rolled oats, flour, cold butter, and cinnamon for the topping, then sprinkle it on top.
- Bake for about 30-35 minutes, until a toothpick comes out clean.
- Cool for 15 minutes before transferring to a wire rack.
Notes
For variations, try using different fruits or add chopped nuts to the topping.
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 19g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coffee cake, raspberry cake, dessert recipe, brunch recipe, cream cheese dessert