introduction
This Raspberry Cream Cheese Coffee Cake is soft, sweet, and easy to make. It has a tender crumb, a smooth cream cheese layer, and bright raspberry jam for a fruity swirl. If you enjoy creamy desserts for the holidays, check our indulgent creamy gingerbread cheesecake for more ideas.
why make this recipe
Make this cake when you want a simple but special dessert. It is great for breakfast, brunch, or a small party. The cream cheese layer makes it rich, and the raspberry jam adds fresh taste.
how to make Raspberry Cream Cheese Coffee Cake
Ingredients :
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 egg
- 8 ounces softened cream cheese
- 1/4 cup sugar
- 1 egg
- 1/2 cup raspberry jam
Directions :
- Preheat the oven to 350 degrees.
- Mix flour, 3/4 cup sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture.
- Reserve 1 cup of the crumbs for topping.
- Combine the remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg.
- Mix until the batter is mostly smooth.
- Spread the batter in the bottom of a lightly greased 9×13 baking pan.
- Beat the softened cream cheese, 1/4 cup sugar, and 1 egg until smooth.
- Pour the cream cheese mixture over the batter and spread it in an even layer.
- Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect.
- Sprinkle the reserved crumbs on top.
- Bake for 45-55 minutes until a knife inserted comes out clean.
how to serve Raspberry Cream Cheese Coffee Cake
Let the cake cool for 20-30 minutes, then cut into squares. Serve warm or at room temperature. It pairs well with coffee or tea.
how to store Raspberry Cream Cheese Coffee Cake
Cover the cake and store it in the fridge for up to 4 days. You can also freeze slices in a sealed container for up to 2 months. Thaw in the fridge before serving.
tips to make Raspberry Cream Cheese Coffee Cake
- Use room temperature cream cheese for a smooth filling.
- Do not overmix the batter to keep the cake tender.
- Check the cake at 45 minutes and cover with foil if the top browns too fast.
- Warm the jam slightly for easier swirling.
variation (if any)
Swap raspberry jam for strawberry or apricot jam. Add a teaspoon of lemon zest to the cream cheese layer for a fresh note. For a nutty topping, mix 1/2 cup chopped nuts into the reserved crumbs.
FAQs
Q: Can I use frozen raspberries instead of jam?
A: Yes. Cook frozen raspberries with a little sugar until thick, cool, and spoon over the cream cheese layer.
Q: Can I make this in a round pan?
A: Yes. Bake time may change. Start checking at 35 minutes and bake until a knife comes out clean.
Q: Do I need sour cream?
A: Sour cream adds moisture and tang. You can use plain yogurt as a substitute.
Conclusion
For a quick reference and original notes on this recipe, see the full page at Raspberry Cream Cheese Coffee Cake – OMG Chocolate Desserts.