Raspberry Cream Cheese Coffee Cake

Photo: Pete Scherer.
  • Total: 2 hrs 15 mins
  • Prep: 45 mins
  • Cook: 90 mins
  • Yield: about 6-8 servings

This raspberry cream cheese coffee cake goes way beyond the average cinnamon crumb cake by delivering a delightful interplay of textures, a sophisticated look and a bright pop of fresh berries. It’s simultaneously light and rich, bright, and luscious, sweet and tangy, perfect for an afternoon coffee with friends or a morning treat for honored guests.


This recipe calls for browning the butter and doubling down on the cream cheese. That layer takes bit of extra time in the oven to set properly. Be patient. And don’t worry, the long bake time creates a bit of toothsome-ness in the outer edge that plays wonderfully with the tender center.

Ingredients

  • Cake Layer
  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 6 tablespoons melted browned butter
  • 1/4 cup sour cream or full fat plain greek yogurt
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces fresh raspberries
  • Cream Cheese Layer
  • 2 large eggs
  • 8 oz cream cheese
  • 1/2 cup granulated sugar
  • 6 tablespoons all-purpose flour
  • Zest of one lemon, grated or finely chopped
  • Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 6 tablespoons browned butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Fresh Raspberry Topping
  • 6 ounces fresh raspberries
  • 1/4 cup granulated sugar

Steps to Make It

Tips

  • For the both the cake and cream cheese layers, let all cold ingredients come to room temperature before mixing by removing them from the refrigerator 1-2 hours before beginning prep.
  • The recipe calls for a total of 12 tablespoons (1 1/2 sticks) of browned butter. Make the browned butter in one batch and divide it. You will lose some volume in the cooking when water evaporates and when transferring out of the pot, but this recipe accounts for that. Use half the browned butter for the cake, and the other half in the streusel topping.
  1. Gather all ingredients.

  2. Preheat oven to 350F. Butter or spray one 8-inch round cake pan with removable bottom or an 8 inch round springform pan. Set aside.

  3. Put the butter in a heavy bottom saucepan over medium high heat. Swirl or stir the butter gently as it melts and the white bits (the milk solids) begin to brown. When the butter is light brown and fragrant, remove it from the heat.

  4. Add all streusel ingredients to a medium bowl and mix with a fork until well-combined.

  5. Put all the cream cheese filling ingredients in a large bowl or the bowl stand mixer. Mix with an electric hand mixer or the stand mixer's wire whip attachment, until smooth.

  6. In a medium bowl combine all the dry cake batter ingredients and mix to incorporate. Add the wet ingredients to a large bowl and whisk until smooth. Add the dry ingredients to the wet and mix until just combined, avoiding over-mixing. Add the six ounces of fresh raspberries and gently fold them into the batter.

  7. Spread the cake batter into an even layer at the bottom of the cake pan. Next, lightly spread the cream cheese mixture on top of the batter, keeping the layers separate. Top the cream cheese with the streusel topping.

  8. Bake the cake for 1 to 1 1/2 hours. After one hour, check periodically for doneness. The cake is done when the center jiggles only slightly, but be sure it's cooked through with a thermometer inserted into the center of the cream cheese layer registering 155 degrees F.

  9. Allow the cake to cool to room temperature. While it's cooling, make the fresh raspberry topping by macerating (lightly smashing) the fresh raspberries with the sugar until soft and jammy. Slice the cake and top each piece with a spoonful of the macerated raspberries just before serving.