Raspberry Cream Cheese Coffee Cake

If you’re in search of a delightful treat that combines the rich flavors of cream cheese with the tartness of raspberries, look no further than this Raspberry Cream Cheese Coffee Cake. Perfect for brunch gatherings, a cozy afternoon coffee break, or even a sweet indulgence after dinner, this cake is sure to impress. Its buttery, moist layers are complemented by a luscious cream cheese filling and topped with a delightful raspberry jam, making every bite a harmonious blend of flavors.

Why You’ll Love This Recipe

This Raspberry Cream Cheese Coffee Cake is not just another dessert; it’s a celebration of flavors and textures. Here’s why you’ll adore this recipe:

– **Moist and Tender**: Thanks to the combination of sour cream and butter, each slice is ultra-moist and tender.
– **Creamy Filling**: The cream cheese layer adds a rich, creamy element that pairs perfectly with the tart raspberry jam.
– **Perfectly Sweet**: The balance of sugar and the natural tartness of raspberries makes this cake just sweet enough without being overwhelming.
– **Easy to Make**: With straightforward steps, even novice bakers can create this stunning cake.
– **Versatile**: It’s perfect for breakfast, dessert, or a sweet snack at any time of the day.

Ingredient Notes

To create this Raspberry Cream Cheese Coffee Cake, you’ll need the following ingredients:

• 2 1/2 cups White Lily flour – This self-rising flour gives the cake a soft texture.
• 3/4 cup sugar – Provides sweetness to the cake.
• 3/4 cup salted butter, softened – Adds richness and moisture.
• 1/2 teaspoon baking powder – Helps the cake rise.
• 1/2 teaspoon baking soda – Works with the sour cream to create a light texture.
• 1/4 teaspoon salt – Balances the sweetness.
• 3/4 cup sour cream – Keeps the cake moist and adds a slight tang.
• 1 teaspoon vanilla extract – Enhances the overall flavor.
• 1/2 teaspoon almond extract – Adds a lovely nutty flavor.
• 1 large egg – Binds the ingredients together.
• 8 ounces cream cheese, softened – Creates the creamy filling.
• 1/4 cup sugar – Sweetens the cream cheese mixture.
• 1 large egg – Another binding agent for the filling.
• 2/3 cup raspberry jam – Provides the fruity layer.
• 1/2 cup sliced almonds – For topping and added crunch.
• 1 cup powdered sugar – For the glaze.
• 2 tablespoons milk – To thin out the glaze.

Appliances & Accessories

Before you get started, gather the necessary appliances and accessories:

• Mixing bowls – For combining ingredients.
• Electric mixer – To ensure a smooth batter and filling.
• Measuring cups and spoons – For precise ingredient measurements.
• 9×13 inch baking pan – The perfect size for this cake.
• Rubber spatula – For scraping down the sides of the bowl and spreading the batter.
• Cooling rack – To cool the cake evenly.

Raspberry Cream Cheese Coffee Cake, Made Easy

Follow these simple steps to make your own Raspberry Cream Cheese Coffee Cake:

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.

Step 2: Mix the Cake Batter

In a large mixing bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy. This should take about 3-4 minutes. Add the large egg, sour cream, vanilla extract, and almond extract. Mix until well combined.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the White Lily flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!

Step 4: Prepare the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese with 1/4 cup sugar and the additional large egg until smooth and creamy. Set aside.

Step 5: Assemble the Cake

Pour half of the cake batter into the prepared pan and spread it evenly. Next, dollop the cream cheese filling over the batter, spreading it gently. Then, add the raspberry jam on top of the cream cheese layer, followed by the remaining cake batter spread on top.

Step 6: Add Toppings

Sprinkle the sliced almonds evenly over the top of the cake batter.

Step 7: Bake

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Glaze

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. While the cake cools, prepare the glaze by whisking together powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.

International Equivalents

If you’re baking from different regions, here are some equivalents to help you out:

• 2 1/2 cups White Lily flour = 312.5 grams
• 3/4 cup sugar = 150 grams
• 3/4 cup salted butter = 170 grams
• 1/2 teaspoon baking powder = 2 grams
• 1/2 teaspoon baking soda = 2 grams
• 1/4 teaspoon salt = 1.5 grams
• 3/4 cup sour cream = 180 grams
• 1 teaspoon vanilla extract = 5 mL
• 1 large egg = approximately 50 grams
• 8 ounces cream cheese = 227 grams
• 1/4 cup sugar = 50 grams
• 2/3 cup raspberry jam = 220 grams
• 1/2 cup sliced almonds = 50 grams
• 1 cup powdered sugar = 120 grams
• 2 tablespoons milk = 30 mL

What Not to Do

To ensure your Raspberry Cream Cheese Coffee Cake turns out perfectly, avoid these common mistakes:

• Don’t skip the creaming step for the butter and sugar. This is crucial for a fluffy texture.
• Be careful not to overmix the batter once you add the dry ingredients.
• Don’t rush the cooling process. Allow the cake to cool completely before glazing.
• Do not substitute cream cheese with lower-fat options, as it may alter the texture of the filling.

Meal Prep & Storage Notes

To enjoy your Raspberry Cream Cheese Coffee Cake over several days, consider these tips:

• Store the cake in an airtight container at room temperature for up to 3 days.
• If you want to keep it longer, refrigerate it for up to a week.
• This cake also freezes well! Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months.
• When ready to eat, thaw in the refrigerator overnight and enjoy at room temperature or warmed up.

FAQ

Can I use fresh raspberries instead of raspberry jam?

While fresh raspberries can be used, they may not spread as evenly and could add excess moisture. For the best results, raspberry jam is recommended.

How can I make this cake gluten-free?

You can substitute the White Lily flour with a gluten-free all-purpose flour blend that includes xanthan gum for structure.

Can I make this cake ahead of time?

Yes! You can make the cake a day in advance and store it tightly covered at room temperature. Just glaze before serving.

What can I use instead of sliced almonds?

If you prefer, you can use chopped walnuts, pecans, or even omit the nuts entirely for a nut-free version.

Before You Go

This Raspberry Cream Cheese Coffee Cake is a delightful addition to your recipe collection. Its unique blend of flavors and textures makes it a standout treat that you’ll want to share with friends and family. Whether you’re celebrating a special occasion or simply enjoying a quiet moment with your favorite cup of coffee, this cake will surely elevate your experience. Enjoy every delicious bite!

Raspberry Cream Cheese Coffee Cake

This Raspberry Cream Cheese Coffee Cake is a delightful treat! Bursting with flavor, it’s perfect for brunch or as a sweet indulgence.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

• 2.5 cups White Lily flour self-rising
• 0.75 cup sugar
• 0.75 cup salted butter softened
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup sour cream
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 1 large egg

For the Cream Cheese Filling:

• 8 ounces cream cheese softened
• 0.25 cup sugar
• 1 large egg

For Topping:

• 0.67 cup raspberry jam
• 0.5 cup sliced almonds

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk

Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• 9x13 inch baking pan
• Rubber spatula
• Cooling rack

Method

 

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Step 2: Cream together the softened butter and 3/4 cup sugar until light and fluffy, about 3-4 minutes. Add the egg, sour cream, vanilla, and almond extract. Mix until combined.
3. Step 3: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing until combined.
4. Step 4: In a separate bowl, beat the cream cheese with 1/4 cup sugar and the egg until smooth and creamy.
5. Step 5: Pour half of the cake batter into the prepared pan. Dollop the cream cheese filling, followed by raspberry jam, and then the remaining batter.
6. Step 6: Sprinkle the sliced almonds on top of the batter.
7. Step 7: Bake for 40-45 minutes or until a toothpick comes out clean.
8. Step 8: Cool the cake for 10 minutes before transferring to a cooling rack. Prepare the glaze by whisking together powdered sugar and milk, and drizzle over the cooled cake.

Notes

• Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerate leftovers for up to a week.
• This cake freezes well; wrap slices and store in a freezer bag for up to 3 months.