Raspberry Cream Cheese Coffee Cake
This luscious, layered Raspberry Cream Cheese Coffee Cake 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. This Sour Cream Coffee Cake is sweet and tender and topped with a luscious layer of cream cheese, then jam, streusel, and nuts. The picky hubby happily removes the almonds so he can indulge!
Why You Must Make
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 Sour Cream Coffee Cake was one of the highlights.
- The slices with a ribbon of red jam are beautiful!
- The combination of the tender, sour cream coffee cake base, the sweet cream cheese filling, raspberry jam, streusel, and nuts is hard to beat!
- It’s a recipe that everyone always wants after only a bite or two.
I turn to this coffee cake 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 is 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 coffee cake with your favorite flavored jam. Any fruit or berry jam would work well. For a Blueberry Coffee Cake, just replace the raspberry jam with blueberry jam!
- 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, remove the box, but leave on the foil wrapping and place 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 Coffee Cake recipe. I promise!!!
Frequently Asked Questions
A coffee cake is a rich, moist cake-like bread by definition. It’s usually eaten for breakfast or brunch and got its name since a coffee cake is usually accompanied by coffee. They can be made with yeast, baking powder, or baking soda. They often have fruit, nuts, streusel, or cream cheese fillings.
Coffee cakes can have a crumb topping, but not all do. A crumb cake always has crumbs and in a much larger quantity than you’d find on a coffee cake.
If too much flour is added to the dough, it can result in a tough coffee cake. Measure carefully. If the batter is overmixed, the gluten can be over-activated making a tougher cake. Plus, it’s overbaked, the cake will be dry and not as tender.
Yes, if it’s cooled to room temperature and wrapped well, it can be frozen for up to 3 months. Defrost overnight in the refrigerator and warm gently or bring to room temperature before serving.
You May Also Like:
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- Lemon Foldover Coffee Cake from Your Homebased Mom
- Red Velvet Coffee Cake from Back for Seconds
- Sara Lee Butter Streusel Copycat Recipe
- Streusel Coffeecake Pound Cake
- Apple Ginger Coffee Cake
- More Brunch Recipes
- 2 ¼ cups flour
- ¾ cup sugar
- ¾ cup cold butter
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream
- 1 egg, beaten
- 1 ½ teaspoons almond extract
- 1 (8 ounce) package cream cheese, at room temperature
- ½ cup sugar
- 1 egg
- ½ cup raspberry jam
- ½ cup slivered almonds
- Combine flour and sugar in a large bowl. Cut in butter until the 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 a knife around the edge of the pan to loosen, then remove the side to serve.
Perfect for weekend company. May omit the nuts if desired.
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Serving Size:1 slice
Amount Per Serving: Calories: 379Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 281mgCarbohydrates: 50gFiber: 1gSugar: 28gProtein: 5g