Raspberry Cream Cheese Coffeecake is a perpetual favorite! Perfect for your next brunch!
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links. This helps me keep my kitchen stocked with butter and chocolate!
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.
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!!!
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
Used in This Recipe:
- 9-inch Springform Pan
- OXO Pastry Blender and Cutter
(perfect for making streusel toppings!_
- 10-Piece Mixing Bowl Set
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
- Category: Breakfast, Brunch
Ingredients
Coffeecake:
- 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
Filling:
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 cup raspberry jam
Topping:
- 1/2 cup slivered almonds
Instructions
- 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 [url href=”https://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000237FSA&linkCode=as2&tag=thskchcaba-20&linkId=615c60957f5a3de5489f739b8fc538e3″ target=”_blank” rel=”nofollow”]9- inch Springform Pan[/url>
” target=”_blank”]9-inch springform pan[/url].
- 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.
Pin for Your Next Brunch!
I made this today. One word: YUMMY!!. Thanks for sharing the recipie.
Glad you enjoyed this, Vanesa!
You are an artist, Liz. Baking is an art.
Thanks so much, Kaye!!! So nice to see you!!!
This cheesecake looks devine, Liz. Your sister is a lucky woman!