Raspberry Cream Cheese Coffeecake

This Raspberry Cream Cheese Coffeecake is a perpetual favorite! Perfect for your next brunch!

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

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

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 the recipe. I promise!!!

More Coffeecake Recipes You’ll Love:

Used in This Recipe:

Raspberry Cream Cheese Coffeecake

Serves 12 servings     adjust servings

Prep Time 30 mins
Cook Time 60 mins
Total Time 1 hr 30 mins

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



    • 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.


    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 434kcal Calories from fat 216
    % Daily Value
    Total Fat 24g37%
    Saturated Fat 13g65%
    Transfat 0g
    Cholesterol 85mg28%
    Sodium 257mg11%
    Carbohydrate 50g17%
    Dietary Fiber 1g4%
    Sugars 29g
    Protein 6g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g
    Did you make this recipe?
    Leave review!

    Pin for Your Next Brunch!

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


    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!

    Speak Your Mind