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Raspberry Cream Cheese Coffeecake | Perfect for that special breakfast or brunch!

Raspberry Cream Cheese Coffeecake

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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 slice on a small white plate

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.

Overhead view Raspberry Cream Cheese Coffeecake topped with almonds

4 Spectacular Layers!

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?

Your family and friends will be lining up for this Raspberry Cream Cheese Coffeecake recipe. I promise!!!

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Raspberry Cream Cheese Coffeecake | Perfect for that special breakfast or brunch!

Raspberry Cream Cheese Coffeecake

A kicked up coffeecake recipe with a layer of cream cheese filling and a ribbon of raspberry jam!

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • 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


  1. 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.
  2. 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.
  3. Bake at 350º for 55-60 minutes. Cool for 15 minutes. Run knife around edge of pan to loosen, then remove side to serve.



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5 comments on “Raspberry Cream Cheese Coffeecake”

  1. I made this today. One word: YUMMY!!. Thanks for sharing the recipie.

  2. Glad you enjoyed this, Vanesa!

  3. You are an artist, Liz. Baking is an art.

  4. Thanks so much, Kaye!!! So nice to see you!!!

  5. This cheesecake looks devine, Liz. Your sister is a lucky woman!

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