When it comes to simple but reliable brunch crowd pleasers, coffee cakes are the undefeated champion. Developing new and creative variations on the breakfast staple is basically our jam, but this raspberry and cream cheese coffee cake just might be our favorite. Serve it for breakfast as an extra decadent treat, or eat it for dessert (with vanilla ice cream!) for the ultimate sweet end to your meal.
Here’s some of our top tips on how to make it the best it can be:
— The batter will be thick. We’re not kidding—the batter is very thick. Don’t worry, that’s how it’s supposed to be! Once cooked, the consistency and taste will turn out exactly as it should.
— Don’t rely on the toothpick method. Using a toothpick to check for doneness just won’t work in this coffee cake. The layer of crumbs and the cheesecake filling will cling to the toothpick before it reaches the batter layer, making it difficult to check for doneness this way. Instead, look out for these signs after around an hour of baking: your cake is golden, set, and not jiggly in the center anymore.
Editor’s Note: After testing this recipe, the instructions and method have been adjusted as of June 2023.
Made this? Let us know how it went in the comments below!
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- Yields:
- 10 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 30 mins
- Cal/Serv:
- 524
Ingredients
Filling
Cooking spray
- 1
(8-oz.) block cream cheese, softened
- 1/2 c.
(100 g.) granulated sugar
- 1
large egg
Cake
- 2 c.
(240 g.) all-purpose flour
- 1 tsp.
kosher salt
- 1/2 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 c.
(1 stick) unsalted butter, softened
- 1/2 c.
(100 g.) granulated sugar
- 1/4 c.
light brown sugar
- 1
large egg
- 3/4 c.
sour cream
- 1 tsp.
almond extract
- 2 c.
fresh raspberries
Streusel Topping & Assembly
- 1/2 c.
(110 g.) light brown sugar
- 1/2 c.
(60 g.) all-purpose flour
- 4 tbsp.
unsalted butter, melted
- 1/2 tsp.
ground cinnamon
Directions
Filling
- Step 1Preheat oven to 350° and grease an 8" springform pan with cooking spray.
- Step 2In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until pale and fluffy. Add egg and beat until well combined; set aside until ready to use.
Cake
- Step 1In a medium bowl, whisk flour, salt, baking powder, and baking soda until combined.
- Step 2In a large bowl, using handheld mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, then beat in sour cream and almond extract.
- Step 3Add dry ingredients to butter mixture and beat on medium-low speed until just combined. Transfer about two-thirds of batter to prepared pan, then pour filling over. Stud with raspberries, then top with remaining batter.
Struesel Topping
- Step 1In a small bowl, mix brown sugar, flour, butter, and cinnamon until mixture resembles wet sand. Sprinkle topping over batter.
- Step 2Bake cake until golden brown and center no longer jiggles, about 1 hour. Transfer to a wire rack and let cool.
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