This Raspberry Cream Cheese Coffee Cake is my favorite coffee cake of all time. Perfect for weekend brunch or holiday breakfasts. Or just because. Easy to make, I’ll give you step by step instructions.
The taste and texture are out of this world delicious. Tender almond cake, cream cheese filling, raspberry preserves and toasted almond crumb topping.
This is a heavenly coffee cake, so add it to your bucket list to bake for the next special occasion.
This scrumptious recipe has been circulating in my extended family for as long as I can remember. Always a favorite at holidays and family get-togethers.
It’s not rocket science to make, but there are a few steps and I’ll guide you through a quick picture tutorial so this Raspberry Cream Cheese Coffee Cake turns out perfectly for you too.
Cut butter into the flour and sugar with a pastry blender or two forks. Stop when pieces of butter are pea-sized.
Very important: reserve 1 cup of crumbs for the topping now.
Mix up the cake batter, then spread over the bottom and up the sides of a greased and floured 9 or 10″ springform pan. Separately, mix the cream cheese filling and pour evenly into the cake batter lined pan.
Spread raspberry preserves over the cream cheese filling.
With a rubber spatula, scrape down sides of the cake batter so it’s even with the filling.
Now the coffee cake is ready for the almond crumb topping.
Sprinkle on the almond crumb topping and it’s ready to bake!
Bake ’til the filling is set and the edges are golden. (The middle of the cake will fall slightly as it cools. That’s normal.)
You may also like these recipes featuring raspberries! Lemon Raspberry Cheesecake Squares, Lemon Curd Raspberry Tartlets and Chocolate Raspberry Tart.
Raspberry Cream Cheese Coffee Cake
Ingredients
Cake:
- 2 1/4 cups flour
- 3/4 cup white sugar
- 3/4 cup butter
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1 egg
- 3/4 cup sour cream
Filling
- 1/4 cup sugar
- 8 ounces cream cheese
- 1 egg
- 1/2 cup raspberry preserves
Crumb Topping:
- reserved 1 cup crumb mixture
- 1/2 cup sliced almonds
Instructions
Cake:
- Preheat oven to 350°.
- Grease and flour 9 or 10" springform pan.
- In large bowl, combine flour and 3/4 cup sugar.
- Cut in butter until mixture resembles coarse crumbs.
- IMPORTANT! Set aside 1 cup crumb mixture for topping.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and one egg.
- Blend well.
- Spread batter on the bottom and up the sides of greased and floured springform pan, about 1/4" thick on the sides.
Filling:
- In small bowl, beat cream cheese until light and fluffy. (With no lumps.)
- Beat in sugar and one egg until well blended.
- Pour filling mixture into batter lined pan.
- Spoon raspberry preserves evenly on top of cream cheese filling.
- With a spatula, push down batter on sides of pan, until batter is even with filling.
Crumb Topping:
- Combine 1 cup reserved crumb mixture and sliced almonds.
- Sprinkle evenly over unbaked coffee cake.
Bake:
- Bake for 45-55 minutes at 350°, or until filling sets and crust is a deep golden brown
- Cool 15 minutes, then remove sides of pan.
- Cut into wedges and serve warm or cool.
- Refrigerate leftovers.
You may also like: Raspberry Peach Almond Shortbread
Michelle | A Dish of Daily Life says
Yum! I could go for a slice right now. Raspberries are one of my favorites…and we have them growing in our yard (not right now of course). Can’t wait to try this!
Simone says
I cannot wait to make this! Love coffee cakes of all kinds and this one looks fantastic. Thanks Allie.
Allie says
Thank you Simone, I hope you and Norm love it!
Robin @ Simply Southern Baking says
This looks amazing Allie. I love cream cheese in coffee cake. This would be great made with any kind of preserves. 🙂
Eva says
J’aimerais déguster un morceau de cet délicieux cake avec toi! Il est parfait pour les moments “just because” !!xo
Marye says
This looks absolutely delicious! I wish I had some right now to go with my coffee!
Shashi at RunninSrilankan says
Oh Wow – I don’t think I’ve ever made a coffee cake like this before! This is beyond decadent! I simply LOVE how the cake embraces that cream cheese filling! OOh and that toasted almond crumb topping!!! Allie – my mind is blown! I might have to sub in some GF flours but I so have gotta try this – Pinned it for later – maybe easter! xoxo
Aimee @ ShugarySweets says
That is one gorgeous breakfast cake, and I need a slice stat!!
Karen @ On the Banks of Salt Creek says
Mmmm. That looks yummy. Thanx for the pictures. I’m a visual gal.
Have a great day,
Karen
M&MFASHIONBITES says
Looks delicious 🙂
Maria V.
Aunt Pinkie says
This has always been one of my favorite coffee cakes-it is the best! Thanksfor including it!
Gaila says
Happy new Year’s Allie! I am not a sweet person but I am drooling over you cake! it looks sooo good! well done!
Cheyanne @ No Spoon Necessary says
I have a crazy weakness for coffee cake and cream cheese, so you hit the jackpot with this one, Allie! Let’s just say MAJOR drool-fest is happening over here!! LOVING the almond and raspberry combo in here! NO WAY am I waiting until Valentines day to make this… or sharing for that matter!! 😉 Pinned! Cheers my dear friend! xoxo
Tracy says
Oh my goodness! This looks incredible! I love the step by step directions with the fabulous pictures! The pictures really help! I think a cookbook is in your future Allie. Hmm…. I think it would be a hit! Thank you for this recipe! YUM!
Jessica @ A Kitchen Addiction says
I would love to start my day with a slice of this cake to go with my coffee!
Ramona W says
Mmmm! You had me at raspberry cream! What a great surprise when you take a bite. 🙂
Carina says
Oh my, I should not have read this before supper… Haha! It looks amazing!
Allie says
Timing is everything, huh? Hope you’re having a great weekend Carina.
Catherine says
Dear Allie, this coffee cake is absolutely gorgeous and I am so impressed with how you layered the cake then folded the sides over…its beautiful and it sure sounds delicious. If I could indulge in this every morning, I would! xoxo, Catherine
Mandi Korn says
Now you are talking my language, my husband is going to go nuts when I show him this recipe, thanks for sharing
Cynthia | What A Girl Eats says
Almond is my favorite flavor of all time. I can totally imagine how good this tastes with the raspberry!
Heather McCurdy says
This sounds absolutely scrumptious! I could skip all things almond for our allergies and yummo! I know what I’d be missing with those almonds though.
Megan Keno says
Basically all my favorites wrapped up into one!
Rachel @ Baked by Rachel says
I wish I could have a big slice for breakfast! It’s seriously gorgeous!
Kathy @ Beyond the Chicken Coop says
Just when I’m in the midst of a 10 day sugar detox, you have to post this! Man, this is taking some BIG will power for me! Raspberries are a huge weakness for me. I will have to save this for later, when I’m ready to eat some sugary stuff again! I hope it is as delicious as it looks!
Manila Spoon (Abby) says
It’s 8:25 in the morning and I haven’t had my breakfast and now I am craving this!!! This is my kind of cake – full of cheesy goodness and looks so deliciously good! The raspberry certainly adds a yummy fruity tang to the cake and I love it!!!
Susie Mandel says
Another yummy winner!! Can’t wait to try!!
Sarah says
I had a piece of that very cake!! Deliciousness. Had some with tea while catching up with my wonderful Aunt Allie! This cake is so so so good. I’m going to be making it for sure!
Allie says
Awww…thank you so much sweetie, enjoyed every precious minute with you. Even sneaking the coffee cake into Starbucks to savor each bite with our chai tea lattes….XO
Melanie @ Melanie Cooks says
I love the idea of no-roll crust – just press into a pan, it’s so easy! Awesome looking cake, I’d love to have a bite!
Daniella says
Too bad for my New Year’s resolutions…! I am planning on making that delicious treat as soon as I get a day off.
Merci pour la recette. XOXO
Laura Dembowski says
Cream cheese coffee cakes were always my favorite growing up. This looks fabulous. I wish I had a slice for breakfast.
Julie @ Willow Bird Baking says
Oh my gosh! THIS LOOKS AMAZING.
Allie says
Hey thanks Julie!
Carol Borchardt says
This looks WONDERFUL! It also reminds me of my mother who loved raspberry coffee cake. I need to make this soon!
Ann W says
Doesn’t anyone bake the recipe and taste BEFORE making inane comments based solely on impressions only??? I don’t care what you people THINK about how it looks, or seems–I want to know what happens when you DO it! Big pet peeve–having to scroll thru useless comments! AAMOF I baked, served and indulged–wonderful. Now that’s FACT and not just wishful thinking.
Allie says
Dear Ann, I think you and I would enjoy a cup of tea together with a slice of this cake. I’ve been making this recipe since I was about ten. And I’m so glad you MADE it and loved it. 🙂 Just yesterday I received a picture from the Wallace Tea Rooms in Scotland where they are now baking and serving this very cake. Totally made my day. Happy weekend to you!
Megan - The Emotional Baker says
Anything almond flavored is my kinda treat! This looks like the perfect cake! I’ve never baked with raspberries, but I’ll definitely give it a try soon!
DebiJo says
I made this for brunch and all I can say is OMG….that is so addictingly (is that a word?!) DELICIOUS!!!!!
Thank you!! Now I am finding excuses why I need to make another one…. today! 🙂
Casey says
Would it be better to make this ahead of time or wait until the morning of? I love cheesecake the next day after it is set, but I am not sure with the coffee cake aspect. Any suggestions?
Thanks!
Allie says
Hi Casey….hmmm…if you do it the morning of, the cream cheese will be softer. But it should still be set pretty well, just not cheesecake hard. I happen to like it fresh like that. But it is also wonderful the next day. If you serve it the next day, I don’t suggest serving it cold straight from the fridge, because of the coffee cake aspect. I’d say room temperature is better. Happy baking, I hope you really love this coffee cake, it’s one of my absolute favorites!
Anita says
This looks so yummy! Thanks for sharing at Foodie FriDIY.
Anu - My Ginger Garlic Kitchen says
Woah! Raspberry, cream cheese, almond, and coffee in a beautiful looking cake? Does that mean this cake is calling my name, Allie? 🙂 I wish I could have that BIG slice right now through my computer screen. Adoria is sitting nearby and already started demanding me for making this cake for her! I guess, now I have no excuses. Anyways, as if I need one! 😉 Have a lovely week dear Allie! 🙂
Kathy says
Thanks so much for sharing this, and all the steps with pictures, etc. It was soooooo delicious, and easy to make. Definitely a keeper to impress company! :o)
Allie says
Hey thanks Kathy – so glad you love this coffee cake. It’s def. one of my favorites too!
Cindy says
I’m curious–I’d love to try this, but I don’t have a springform pan. Would this work in a different pan, or should I hold off at this time?
Allie says
Hi Cindy – my apologies for how very long it has taken to respond to your question – I’ve been out of the country in a remote part of Romania that had no wifi – then we moved right after we got back. So it has been a chaotic time! I’ve never made this in any pan different than a spring form pan. A spring form has taller sides (that remove) and can handle more batter than a regular cake pan of the same size. If it were me, I’d probably hold off until I had the spring form pan. Happy baking!
Kelly | Foodtasia says
This really does look out of this world delicious! Have to make it this weekend. Brilliant how you kept the raspberry preserves inside the edges of the cake!
Dee says
Does the butter need to be cold or room temperature? I can’t wait to make this. It looks delicious.
Allie says
Hi Dee – great question! Cold butter would be best for cutting it into the dry ingredients. I’ll go into the recipe and add that suggestion. Hope you love this coffee cake as much as we do, thanks for dropping by.
Dee says
Thank you, you rock!
Katy says
Hi, I have the same question about the cream cheese! Should it be softened / room temperature? Or right out of the fridge?
ANTHONY J MOLICA says
Lovely recipes. Sadly, I cannot eat that many sweets. Keep up the great recipes. And keep up the keto friendly stuff as well – healthy eating too!
Allie says
Hey thanks Tony – appreciate it. I’ve been making lots of keto recipes lately, thanks to Lori. Now I need to create some original keto recipes to share on the blog… Have a super day!
Susie Mandel says
I still haven’t made this (insert embarrassed face here). It looks so scrumptious. 🙂
Karen (Back Road Journal) says
I think I’ll use the “just because” reasoning to make this coffeecake. It looks delicious…I’m pinning.
Liz says
I’ve been making this forever, too!! Always a hit (even though my husband picks off every single almond, LOL).
Adina says
When I read coffee cake I thought you meant a cake made with coffee and I was wondering at it being light in color, my coffee cakes alwasy include chocolate, so they are dark. After so many years of blogging and reading American recipes, I still get surprises like this one quite often … Either way, the cake looks delicious, that raspberry filling must be wonderful.
Shashi at SavorySpin says
OH MY WORD! Every time I set my eyes on this, I find myself drooling (just as much as the first time you posted this) This is one gorgeous coffee cake – and, it sounds so darn tasty too! Hoping alls well with you, dear friend! XOXO
192.168.0.1 says
It’s my favorite coffee cake!
Sarah says
Hello! I am so excited to make this! I was wondering though if a spring form pan was necessary? Thank you!
Allie says
Hmmm…great question Sarah. I can’t say definitively as I haven’t tried it. I’ve always made it in a spring form pan, probably because that’s what my aunt always did. It’s pretty for serving when you take off the sides of the pan. But you might be able to make it in a square pan, say 8 X 8″ or 9 X 9″ or maybe even 11 X 7″. You may need to adjust baking time. The pan will definitely need sides. A round pan that you bake a cake layer in would definitely not hold enough volume. I’d love to hear if you try making it in a different size pan and how it turns out! Good luck and happy baking, hope you love this cake!
Jessica says
Hi Allie.
Thank you for sharing your recipe. I made it last weekend and it was a hit. I would like to know if I can use almond flour instead of the all purpose flour or a combination of almond flour and all purpose flour. If so, what is the proportion?
Jessica
Lori says
I made this and changed it a bit. I used homemade strawberry jam and pecans instead of almonds. Also used vanilan instead of almond flavoring. I also found wetting a spatula each time I turned does the sides as a went around was efficient. This is an amazing coffee cake/dessert!!!!!!