Raspberry Cream Cheese Coffee Cake Recipe


Raspberry Cream Cheese Coffee Cake is a popular breakfast treat that is easy to make for a large group.


– 1 1/2 cups all-purpose flour – 1 1/2 teaspoons baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup (1 stick) unsalted butter, at room temp – 3 oz. cream cheese, at room temp – 1 1/4 cups sugar – 2 large egg – 1 teaspoon vanilla extract – 3/4 cup buttermilk – 1 cup raspberries, divided – Confectioners' sugar, for topping



Heat the oven to 375°F. Butter or spray a 9-inch round cake pan and line the bottom with parchment paper.  Mix flour, baking powder, soda, and salt in a medium bowl. Reserve the mixture.


Step 1

Cream butter, cream cheese, and sugar in a stand mixer using the paddle attachment for 2 minutes until light and fluffy. 


Step 2

Beat in each egg, then add the vanilla essence. Add flour mixture and buttermilk alternately, beat until mixed, then fold ½ cup raspberries into batter.


Step 3

Place the batter in the pan and bake the coffee cake for 20 minutes. After baking, scatter the remaining ½ cup of raspberries on top and gently press them into the coffee cake. 


Step 4

Bake the coffee cake for 20–25 more minutes until it is set and a toothpick inserted comes out clean. 


Step 5

After baking, let the coffee cake cool before dusting it with confectioners' sugar, slicing, and serving. 


Step 6


– Calories: 384kcal,  – Carbohydrates: 53g,  – Protein: 5g,  – Fat: 17g,  – Saturated Fat: 10g,  – Cholesterol: 86mg,  – Sodium: 183mg,  – Potassium: 184mg,  – Fiber: 2g,  – Sugar: 33g,  – Vitamin A: 594IU,  – Vitamin C: 4mg,  – Calcium: 86mg,  – Iron: 1mg


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