And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Raspberry Cream Cheese Coffee Cake

Cakes and Cupcakes, Vera's Recipes

Raspberry Cream Cheese Coffee Cake –  all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.

Raspberry Cream Cheese Coffee Cake – all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.


And just to mention, right at the start, just so there are no confusions: even though it is called coffee cake, this cake is not made with coffee, it is meant to be served with coffee. I gladly grab a piece of this cake along with the first morning coffee, but you will love this cake, whatever you drink with it. Raspberry cheese coffee cake is the best  way to start the new workday: happy and smiling.

When you try this homemade cake once, I’m sure you will skip the local bakery in the future. Even though it has four layers, you don’t have to be an expert to make it. Soft cake, creamy filling  and crunchy topping are made in the blink of an eye. You add some fresh, juicy raspberries and in 45 minutes you have a fantastic summer treat in your oven.

Raspberry Cream Cheese Coffee Cake

The best thing is that you don’t even have to wait for it to cool completely before you serve it. In our hous it turns into a real fight. As soon as my gorgeous Raspberry Cream Cheese Coffee Cake is out of the oven, my husband immediately jumps to pick off crumb topping and if  I don’t succeed in running him out of the kitchen, there is a great probability that my piece of the cake will end up without streusel. He even asked me if the cake can be made only from filling and the crumb topping. As if that wasn’t enough that mostly, I put more crumbs on muffins and cakes than is proposed in the recipe.

Raspberry Cream Cheese Coffee Cake

Oh, the agony I went through perfecting the making of these sweet crumbs. It happened that the topping melts during the baking and turns into something more like a crust. I tried different recipes, with melted butter, brown sugar, regular white sugar, with cinnamon or without it, but in the end, I figured out that the only important thing is the proportion of flour and sugar, and the butter must be reallllyyyy cold. And if you ever had a similar problem, you must use the butter directly from the fridge, and then mash it along with sugar and flour. Keep in mind that the crumbs must be pea-sized, and must not be too soft. If it is necessary, pour a little more flour and stir everything again. And do that again again until the crumbs are perfect

And just another thing, since I often get the question if it is possible to use a substitute in place of the sour cream (although the sour cream makes the cakes super moist) if you don’t like it, you can use thick Greek yogurt, it works well instead of sour cream.

Raspberry Cream Cheese Coffee Cake – all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake –  all flavors you love, you’ll get here in every bite.

45 minCook Time

45 minTotal Time

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For the filling:

8 oz. cream cheese-softened

1/4 cup sugar

1 egg white

1 cup raspberries-washed and well drained

For the cake:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5.5 Tablespoons unsalted butter- softened

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

3/4 cup sour cream

For the streusel topping:

1/3 cup sugar

1/2 cup flour

3 tablespoons butter-chilled and cubed


  1. Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
  2. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
  3. To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
  4. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
  5. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
  6. Sprinkle the streusel on top of raspberries.
  7. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  8. Store in the fridge.

112 thoughts on “Raspberry Cream Cheese Coffee Cake

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  1. In the cake mix…the recipe list says egg yolk, but the directions say white. Which is correct. I want to make this for breakfast. Looks yummy!

    1. Hi Amber, thanks for noticing that, I just corrected. You should use egg yolk for the cake batter and egg whites goes in the cream cheese filling. Happy baking 🙂

      1. Hi Vera, I just made your raspberry cream cheese coffee cake. I followed exactly and baked for 50 minutes but the cake batter looks raw except towards the edge. I used a 9″ glass bottom springform. Could the glass have prevented the cake batter from baking properly? Thanks

  2. So you use 1 whole egg and 1 egg yolk for the cake part ????? I’m alittle confused also .Thanks and many many blessings for all the great recipes you put on here They are so delicious I love them all . Also to help with the dryness in the pound cake chocolate recipe I used a pudding cup of chocolate to make it a little more moist and it came out fantastic.

  3. I now re-read the recipe and see that its 1 egg and a yolk for the cake Thanks hun for all your great recipes .Blessings Gypsy.

    1. I’ve made a similar recipe with strawberries,raspberries,and Blueberries I used some of all three and made it in a 13×9 cake pan And I used a non-stick spray. In the pan . it comes out great .just for a nice dessert for the summer with all the great berries we have in the summer here in Wisconsin.Thanks hun Blessings Gypsy

  4. Dear Vera: I LOVE all your recipes hun so delicious… I Doubled the cake and the filling recipe and tripled the topping recipe for the Streusel and it was great . Happy Baking everyone. I just joined this site and have tried a few of Vera’s recipes before and now I’m ADDICTED to all her recipes. I too type things up to fast and then have to go back and add things how I did what .Now I started to get everything typed up 1st the transfer it to the comments on my other pages .Sorry for all the comment they should’ve been all in one .Blessings hun Gypsy.

  5. Oh my berry goodness, this looks delicious, I love a crumb topping!
    I would like to invite you to stop by and share posts and your party on my Friday Features this week.
    Hope you have a great weekend!

    1. Hi Erin, I didn’t try that way, but if you use frozen raspberries you must unfreeze them and drain really well, or the cake will be gooey.

    1. Hi Diana, I wouldn’t recommend frozen berries,but if you use them you will need to bake the cake for much longer.

  6. I don’t often review recipes I make… I made this cake twice in two weeks for get togethers and I must say, this is so very delicious! It isn’t too sweet and is perfect served chilled. The only things I changed (because I change everything I make haha ) was the use of almond extract rather than vanilla and coconut oil in the crumb mixture instead of butter. I will continue making it! It’s so pretty and I received a multitude of compliments 🙂

  7. I tested this cake with a wooden skewer after 45 mins. of baking time, & the skewer didn’t come out clean so I continued to bake the cake, checking every 5-10 mins. I baked it for a total of 70 mins. – 25 mins. over your baking time. I just cut into it, & it’s moist looking towards the center, but drier on the botton & sides. I strongly suspect it didn’t get completely done. My oven works fine, & I’ve used this same springform pan many times. I honestly don’t think I did anything wrong; I followed the recipe exactly, & made no substitutions. I wonder if I can put the cake in a baking dish & bake it further. Please let me know if you or anyone else has experienced this same problem with this recipe, & how you/they corrected the problem. Many thanks.

    1. I also experienced the same problem with it not being fully done after 45 minutes. I have been baking it now for 90 minutes and it’s still gooey in the middle. I followed the recipe exactly…

  8. Hello, I have been a baker for many years, and this turns out very well… Great recipe!
    I might suggest… although the “Pick in the center coming out clean” is a good rule… sometimes it doesn’t always work as well as expected, with a ‘soft’ layer on the top… Cream cheese, as with a cheese cake, will still not come out completely clean, that won’t hurt anything… the only thing that needs to cook well, is the ‘Cake’ part, the rest will stay soft and sweet and the cake will cook fine… 🙂 First time visiting here, everyone is so friendly! Happy baking!

  9. butter measurement…I understand…just had a recipe that called for a stick of butter…I use Amish roll butter in a 2# roll…no sticks…1 stick = 1/2 cup …all recipes should come with equivalents..but this is 5 1/2 Tbsp that’s ok or almost 1/3 c is good too. 🙂

  10. I made this recipe for my foods class and we actually won our school wide competition with it! I was wondering if I could make this without a spring form pan??

  11. I’m wondering about making this a week or so before Christmas and then freezing it. I’d love to have it for Christmas morning. Do you think it will freeze okay if carefully wrapped? Thanks.

  12. Hi I haven’t made it yet I have all the ingredients listed but I was wondering how the crust comes out the way. And what part is the crust?

  13. Wondering whether I can leave out the egg white in the cream cheese layer because its the only ingredient that is raw. Worried about the uncooked part that may cause a tummy ache in young children. As MrJP Rich so rightly pointed out, because of the nature of cream cheese, it is not going to be completely ‘done’ in the stated time, but I think he forgot that there is raw eggwhite in the cream cheese filling.

  14. Hi again, please ignore my earlier comment. Apparently I can’t read. After baking in the oven at 180C for 45 min everything should be cooked through. Although the cream cheese layer may look underbaked, there shouldn’t be any health issues. By the way, your cake looks lovely!

  15. How does this cake recipe do at high altitude? I’m at 6000ft. and cakes are hard to bake here. What adjustments would you suggest? Thanks, it looks scrumptious and I’m excited to give it a try.

  16. I just made this for Bible study tomorrow, and of course, had to sample it first. It’s just delicious! I am a big fan of raspberries and who doesn’t love cream cheese? What a great recipe. Thank you!

  17. I tried this and didn’t like the seeds in the raspberries so I did it again and used canned cherry pie filling instead. I also doubled the recipe so it would be taller. Came out great and I used it for my sister-in-law’s birthday cake.

  18. Fabulous recipe! I used fresh blueberries because I happened to have them on hand, otherwise, I followed the recipe exactly. I bake a lot and can tell others to be mindful of the baking time. This cake bakes similar to cheesecake in that a knife or toothpick may not come out completely clean even though baked perfectly. It will also firm up as it cools. I have to say that I found the preparation a bit time consuming but worth it!

  19. Just took it out of the oven a little while ago and it looks and smells delish! After reading the earlier comments, I used half fresh blueberries and half fresh raspberries. Looks very pretty with both colours peeking through the crumb mixture.

    PS. The tester in the middle doesn’t work with this recipe. The cream cheese mixture stays soft until it cools, so it sticks to tester.

    Thanks so much for sharing the recipe.

  20. I have this in the oven now!!!! I am baking it in a 8 x 8 square pan so will see how it turns out! My friend requested it for Easter dessert so it better turn out!

  21. Can’t wait to try this recipe and another muffin recipe, I wondered if I could use other fruits instead of raspberries…. Thanx.

  22. I made this yesterday for a dinner party and everyone loved it saying I had to put it on the short list to repeat soon. It was extremely easy to make and the only variance to the recipe was that I used a cup of sour cream instead of 3/5. Now to decide whether to next try it w blueberries or cherry filling and almond extract.

  23. This was delicious and we all loved it! It was different then any coffee cake I’ve ever made and WOW! YUMMY!

  24. Whoa is this good!! I sampled the batter & almost didn’t bake the coffee cake. Lol! It looks so professional & is absolutely delicious! Thank you for the recipe. It’s impressive to look at & not really that difficult to make. JI used frozen mixed berries that I thawed out & dried a bit, and it worked out fine. Love it!

  25. Yummers!! I made this coffee cake yesterday morning for a coworkers birthday. It was delicious!! Wished I read the comments first lol. Perfection. The only thing I did differently was that I did indeed use frozen raspberries. Well–they weren’t completely frozen by the time I got to them !! But– my cake did take forever to bake lol. I was wondering why my timeframe was going longer and longerrrr until … Bingo!! Done. Since all I had were the frozen variety, I believe the cake did not suffer at all. I placed them on a papertowel to defrost while preparing the cake. Truly an awesomely delicious breakfast treat. Next time I’ll use fresh to shorten my bake time hehe. Thanks so much for sharing.

  26. This looks fabulous! Could you make with plain Greek yogurt instead of sour cream? Also, with limited prep time, could you use a white box mix cake instead of from scratch?

    Thank you!

  27. This is the best tasting/smelling coffee cake I’ve had!! Mine looks just like the picture too 🙂 I was out of sour cream, so I looked up substitutions. Real mayonaise! Not miricle whip. it worked great, thank you!!

  28. I was so disappointed with this recipe. It was time consuming to make and it turned out very bland and tasteless to me!

  29. Excellent will definitely make again this week.
    Has anyone tried freezing it?
    I would love to have one inI the freezer.

  30. Have you ever tried this recipe with blueberries? We’ve had a bumper crop this year. Your cake looks so good. Wounded if you had switched up berries be for I try it.

  31. Made it with frozen blueberries that I thawed slightly. Also used Balkan style yogurt instead of sour cream. Baked for hour and 15 mins. Turned out so delicious. Moist cake, smooth cream cheese and blueberry and crunchy topping. Will be in my dessert repertoire now! Thank you so much for great recipe.

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