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.
The best thing is that you don’t even have to wait for it to cool completely before you serve it. Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house 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.
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.