Raspberry Cream Cheese Coffeecake is a perpetual favorite! Perfect for your next brunch!
This layered breakfast treat is my go-to for overnight company, bringing to coffees and even friends who need a pick me up. The coffeecake is sweet and tender, and topped with a luscious layer of cream cheese, then jam as well as streusel and nuts. The picky hubby happily removes the almonds so he can indulge!
Raspberry Cream Cheese Coffeecake
My sister, Maddy, flew in from Denver for the weekend. She’s an accomplished artist (why did that gene bypass me???) who now is making exquisite jewelry out of vintage pieces. I had an open house featuring her creations. Of course, I had to cook up a storm. This Raspberry Cream Cheese Coffeecake was one of the highlights. This Mixed Berry Coffee Cake is another tempting option! Maybe next time.
Tips for Making This Layered Raspberry Coffeecake
I turn to this recipe whenever I need a showstopping coffee, breakfast or brunch dish. I’ve made it for numerous coffees, for grieving friends and for a special treat at home. The moist sour cream cake base was filled with a sweetened cream cheese filling, a ribbon of raspberry jam, then streusel and almonds. Need I say more?
- If your family doesn’t like raspberries, feel free to fill this coffeecake with your favorite flavored jam. Any fruit or berry jam would work well.
- Leave off the nuts if there’s an allergy or someone you’ll be feeding does not like nuts.
- Have your cream cheese at room temperature for easy blending and the smoothest filling.
- PRO-Tip: If you forget to set it out on the counter in advance, you can place the unwrapped cream cheese brick in a bowl of warm water to take the chill off.
- PRO-Tip:Toast your nuts to heat the nut oils and bring out their flavor. You can place them in a saute pan and gently warm, shaking the pan frequently and watching carefully. They can burn easily.
- Alternatively, toast them on a sheet pan in the oven at 350º for about 5 minutes or until fragrant and slightly browned.
Your family and friends will be lining up for this Raspberry Cream Cheese Coffeecake recipe. I promise!!!
More Coffeecake Recipes You’ll Love:
- Blueberry Pecan Coffee Cake from Inside BruCrew Life
- Streusel Coffeecake Pound Cake from That Skinny Chick Can Bake
- Lemon Foldover Coffee Cake from Your Homebased Mom
- Apple Ginger Coffee Cake from That Skinny Chick Can Bake
- Red Velvet Coffee Cake from Back for Seconds
- More Brunch Recipes
Used in This Recipe:
- 9-inch Springform Pan (use to make this coffee cake, cheesecakes, my grasshopper pie, and more!)
- OXO Pastry Blender and Cutter (perfect for making streusel toppings!)
- 10-Piece Mixing Bowl Set (every kitchen needs a set of mixing bowls)
Raspberry Cream Cheese Coffeecake
A kicked up coffeecake recipe with a layer of cream cheese filling and a ribbon of raspberry jam!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast, Brunch
- Method: Baking, Mixing
- Cuisine: American
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup cold butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 egg, beaten
- 1 1/2 teaspoons almond extract
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 cup raspberry jam
- 1/2 cup slivered almonds
- Combine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Mix in the sour cream, egg and almond extract. Spread in the bottom and 2 inches up the sides of a greased 9-inch springform pan.
- For the filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter. Spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
- Bake at 350º for 55-60 minutes. Cool for 15 minutes. Run knife around edge of pan to loosen, then remove side to serve.