Raspberry Cream Cheese Coffee Cake: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping. This fruit-filled coffee cake is tangy, creamy, and a light dessert that is perfect for company!
Raspberry Cheesecake Coffee Cake
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.
Easy Raspberry Crumb Cake Recipe
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.
Tips and Tricks on Raspberry Crumb 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 really cold.
But 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.
If you like this Raspberry Cream Cheese Coffee Cake, try also:
Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake.
Are you ready for fall baking? Cinnamon Apple Crumb Cake is the perfect dessert for crisp weather coming up.
Raspberry Cream Cheese Coffee Cake
Prep Time: 30 minutes- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Yield: serves 8
Category: Dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Raspberry Cream Cheese Coffee Cake: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping. This fruit-filled coffee cake is tangy, creamy, and a light dessert that is perfect for company!
Ingredients
For the filling:
- 1/4 cup sugar
- 8 oz. cream cheese-softened
- 1 egg white
- 1 cup raspberries-washed and well drained
For the cake:
- 1 and 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
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
For the streusel topping:
- 1/3 cup sugar
- 1/2 cup flour
- 3 tablespoons butter-chilled and cubed
Instructions
- Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
- To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
- To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
- 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.
- 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)
- Sprinkle the streusel on top of raspberries.
- 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.
- Store in the fridge.
326 comments
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!
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 🙂
So for the batter it’s not an egg and an egg yolk, just a yolk?
Hi Tracey, you need both, an egg plus an egg yolk.
I know this is a really old post – but I need the nutritional values? I know I can’t have it, most likely, but maybe just a bite? 🙂
Can you use a 10 inch springform pan?
You can but you will have to adjust your cooking times. It will cook faster because it will be thinner.
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
Yes, Pat. Glass takes longer.
Making this today! So glad I read the comments! My springform has glass bottom which I really like, but had no idea it would take longer to cook. Any suggestions on how much longer?
Shoot it looks raw and undone in the photo too, compared to your blueberry coffee cake recipe.
Just made these in cupcake form. Makes 12. Baking time 30-35 min
Black Raspberries or Red raspberries
Use either! A lot of fruit- blueberries or diced peaches, could be used in this recipe.
Oh my this looks amazing! I wonder if I could adjust this at all to be Weight Watcher friendly? I just know I will need mire than one piece of this one!!
Is this coffee cake freezable?
You need to re read it again. Egg & egg yolk are in the cake mix part. The egg white is in the first part!
My mom always made an apple crumb cake, and the trick was to add the crumbs during the last 15 or 20 minutes of baking, so they would cook, but not melt. They were always crunchy and delicious!
Is it best to eat warm or cold?
I like it cold.
How much is 5.5 tbsp. butter
It’s 2.75 oz or 78 grams or almost 1/3 cup of butter.
Such a pity the entire list of ingredients for this fabulous looking cake doesn’t have weight of each ingredient. Some of us have been trained to bake using weight if everything, even liquids. Using cup measures leaves so much room for error ?
I too bake with only using ounces or grams. There’s lots of charts out there that you can print out and refer to when you’re cooking.
Tbsp is tablespoons. The wrapper on every stick of butter is marked in tablespoon increments.
All butter is not marked. If you buy your butter in a one pound cube the wrapper is not marked.
Hi…0.5 is equal to one half (1/2). 5.5 is five and a half Tablespoons.
Hi Kathleen, that’s correct 5 and 1/2 tbsp.
Hi Rose, 5.5 Tablespoons is equal to 5 tablespoons + 1 1/2 teaspoons.
Having issues getting the streusel topping it won’t become crumbly I’ve tried twice and it barely makes a few small clumps otherwise it’s just granulated
Any tips!?
I heated mine up a bit to make the butter soft enough to make it crumble.
Can you make ahead and freeze this!
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.
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.
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
I am trying this as i type this and I’m on minute 50 and the center is still raw.. I’m using a 9 inch light gray springform Pan. Will that make a difference
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.
going to make it as soon as I run to the store for raspberries! looks perfect!!
This looks positively scrumptious! I wish I had a slice right now! So glad you shared it with us at #FoodieFriDIY…I’m pinning it. I need to try this…and SOON!
[…] Raspeberry Cream Cheese Coffee Cake from OMG Chocolate Desserts […]
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!
Karren
I can’t wait to try this, but I’m wondering if frozen raspberries would work?
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.
I used frozen raspberries in mine. Added them frozen just before the topping. Baked an extra 10 minutes or so and it was DELICIOUS! Not gooey at all. The cake part was light and fluffy. I will definitely make this again. ?
Thank you for the great recipe.
Ann H.
Thanks Ann! Was wondering the same thing. Have so many in the freezerLisa
Can you use a 10 inch springform pan?
HI Carol, you can use it, but the cake will be thin, and it will bake faster, so keep an eye on it.
I just made this tonight for my husband to take to work tomorrow he’s super excited about it thanks for the recipe
Thanks Janeen!
do you have to use spring pan woukd a cassole glass dish work ? or regulation cake pan ?
thanks a bunch.
You can use a cake pan, but it is easier to serve from a springform pan when removing the ring. And cake pan must be deep enough or the cake will overflow the pan.
This looks amazing! Pinned for later and can’t wait to try it for a fabulous weekend brunch – it’s a party in itself!
Thank you so much!!!
Yummy!!
Can this be made ahead and frozen?
can I use frozen berries?
Hi Diana, I wouldn’t recommend frozen berries,but if you use them you will need to bake the cake for much longer.
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 🙂
Thanks Chris, I’m really happy that you like it that much 🙂
Can blueberries be used in place of raspberries? Thank You, Ann
Hi Ann, I think it will be OK 🙂
I made this with thawed and well-drained frozen blueberries and it was fabulous!
[…] and every bite of Vera’s Raspberry Cream Cheese Coffee Cake is moist, buttery and filled with raspberries and a crunchy streusel topping–it’s so […]
I used a 9” metal spring form pan I wrapped heavy foil around and under is that why it took over a hour to bake? I used fresh dry raspberries but used 2cups
Would I double this for a 9×13 pan?
Yes,but I think you might need to bake it a little longer or it might stay gooey in the center.
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.
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…
Me too. 90 min and still gooey cake part. Not sure what I did wrong as I also followed the recipe exactly and never have problems with oven or pans. Bummed since it seemed like a good recipe and took a bit of time to make.
I had the same problem! Cooked for one hour and it was still gooey in the middle. I pulled it out because I could tell the bottom was starting to burn. As you can see in her pictures, I think it’s supposed to be gooey in the middle…
The picture looks like the center is supposed to be gooey. Look at the picture.
I had a similar problem with this cake. Honestly ‘gooey’ is simply another word for under baked. I will admit I didn’t really notice in the picture it being that under baked until it happened to me. That’s my fault for not being more observant before trying this recipe. I must have baked this cake for at least 80 minutes. I can tell you that the cake in the picture did not have the ‘cake tester inserted in the center comes out clean’ per the directions. If you are following that direction you are going to be baking it for much longer than 45-50 minutes. Overall the cake tasted fine in the end but the recipe directions are problematic.
Same issue. In the oven for almost an hour now and still gooey in the middle. Hoping it turns out ok.
I actually came to this post after seeing the article on Facebook. The cake looks raw in the middle in the photos. Maybe Creator’s version on done is still raw in the middle? Professional baker of 10+ years here, the pics made me come to the article to see if it’s supposed to be raw like that or not
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!
Thanks Mr.J.P.Rich 🙂
How do you know that the cake layer is done though if your pick is moist from the middle layer? Now on my 60/minute time
Made this recipe recently–delicious. Will it turn out ok if I make muffins instead?
Hi Irene, I think it will be OK, too.
Has anyone tried making this with rhubarb? I have frozen….
hi it in the picture it looks like there is a lil bit of a crust but dont see that in the recipe ? thanks
Hi Pam,it’s not a crust.
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. 🙂
[…] the recipe, […]
It could be if you use gluten free flour and a bit of xanthum gum,
[…] Raspberry Cream Cheese Coffee Cake {adapted from this} […]
Can this be made ina pyrex glass casserole. 9×13? Thanks!
I am getting ready to make it that way, but I am doubling the recipe because just the one would make it too thin. Hope that helps you a bit. 🙂
I used egg white in the batter. Is that going to screw it up?
HI Jules,I think it will be Ok
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??
Hi Taylor, you could do that but it’s easier to slice and serve this way.
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.
I haven’t tried to freeze it so I can’t help you.
When I am going to freeze coffee cakes with berries, I substitute jam instead and it is always fine. That way there are no worries that the berries might get watery. Tastes close too.
Hello, could I make this in a 8×8 glass dish?
Hi Rachel, I think you could do that.
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?
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.
Hi Rose, 5.5 Tablespoons is equal to 5 tablespoons + 1 1/2 teaspoons.
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!
why you call it raspberry cream coffee cake when there no coffee
Hi Christine, this kind of cake is usually served with coffee.
Thanks for stopping by:)
What does the parchment paper do that butter won’t? Will it leak?
I like to use parchment paper to make it easier to lift from the pan.
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.
Hi Beth, I’m sorry i can’t help you with that.
Thanks! I’ll give it a try and let you know. =)
Beth, noticed your comment (from a few years ago); we live at 7600 feet in Colorado, I decrease levening , add extra liquid, increase a little flour. My cakes and cupcakes seem to come out well. Trick is decreasing leavening like baking powder or baking soda and to increase the liquid as boiling temperature is lower in higher altitude.
My cake is in the oven now and I hope it comes out fine because I am so looking forward to trying this! ?
Hi Vera, I made this today, simply delicious! Thanks for the recipe. Very easy to make.
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!
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.
I looked through all of the comments waiting to find one about canned fruit! Thanks for posting this. I want to use canned blueberries, but I wasn’t sure if it would work.
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!
Thanks Linda, i’m glad you like it 🙂
Would blackberries work well for this recipe?
Hi Kayla, I think it will:)
Can you use raseberry jam?
Hi Terry, I haven’t tried it with jam, sorry I can’t help you about that.
I didn’t have a springform pan so I just used a square 8×8 glass dish. It came out delish! Wish I could post a pic!!
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.
Thanks Edith, I love how it sounds, I might try with the mixed berries.
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!
how did it turn our Karin?
I wonder what would happen if instead of cream cheese, cottage cheese is subsided? Just a thought for all those foodies out there.
I think it would be fine, too.
Can’t wait to try this recipe and another muffin recipe, I wondered if I could use other fruits instead of raspberries…. Thanx.
This is really good. Next time I will try increasing the filling.
Help. My raspberries didn’t really “melt”.
The first time i made this recipe, my raspberries didn’t breakdown either. Although it was really good, I wanted it to look like the picture. The second time I tried it, I took each raspberry and tore them in half. They melted beautifully. I think you just have to get the juices flowing a little bit. Good luck.
Looks fantastic… I’m off to buy cream cheese …making it to enjoy over the weekend.
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.
This was delicious and we all loved it! It was different then any coffee cake I’ve ever made and WOW! YUMMY!
Thanks Kitty:)
SOOOO GOOD!
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!
Thanks Marianne 🙂
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.
Thanks Robin,I so happy that all turned out well and you like the cake 🙂
There are so many pop up ads on here this site is almost unusable
I agree!!!!! It’s a big turn off to this blog! :/
When I printed the recipe, one of the pop up adds blocked out the eggs, sour cream and vanilla ingredients in my cake ingredient listings. I wouldn’t have know had I not read the instructions and noticed they weren’t listed in my cake ingredients. YIKES
I love coffee cake with a nice cup of tea! Can’t wait to try this, it looks delicious!
Have you ever used frozen fruit?
Hi Kristi, not for this recipe,sorry.
This really looks very good
Can I make this cake without Sour Cream?
Hi Sophia you could substitute with Greek yogurt.
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!
Hi Kaitlyn,you can use Greek yogurt, but I haven’t tried with box mix and I can’t say would it work.
How is the egg white raw when the cake is baked?
The egg white isn’t raw after its baked…no worries for little tummies unless they’re lactose intolerant or have celiac disease… Even if the cream cheese layer isn’t dried out hard the egg will have reached a safe temperature with no cause for concern–obviously the cake is cooked and it has eggs too!
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!!
I was so disappointed with this recipe. It was time consuming to make and it turned out very bland and tasteless to me!
Excellent will definitely make again this week.
Has anyone tried freezing it?
I would love to have one inI the freezer.
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.
Hi Tammy, I think it will work well with blueberries, too.
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.
This was soooo good! did have to bake a little longer than directed but it was moist. Thanks for sharing!
How about if I throw in a handful of white chocolate chips ?
Hi Todd,you could do that.
How about if I throw in a handful of white chocolate chips .
I made this, it’s incredible….
Thanks Joe, I’m glad you like it 🙂
Just made this tonight with some slight changes and no issues; turned out great. Baked in an 8″ x 8″ glass baking dish instead of a spring form because that’s what I had. It works, but I understand it makes it easier to serve and each slice looks better if using a spring form pan. I recommend only baking for 45 minutes. It will seem very jiggly, but you want it to be gooey in the middle, as illustrated in the photos. I thought this was going to be a sweet recipe, but it’s actually slightly sweet with some tartness from the raspberries. Also, I used frozen raspberries defrosted and drained.
Made this with gluten free flour and it was a huge hit! I put it in a 9×9 square pan and it worked out fine. Will be making this again and may try it next time with a different berry!
Thanks for posting that you used gluten free flour. I made it last night with regular flour for me. It was so good I want to make one for my gluten intolerant daughter, but wasn’t sure how it would work. Now I can do it for her. Thanks again.
Shouldn’t there be coffee in it to actually label it a coffee cake?
No way! Everyone knows that coffee cakes are SERVED with coffee, not coffee added. If anyone else knows something different, please let me know!! If so, I apologize now!! Not sure of the origin of Coffee Cakes.
Will this work with strawberries?
It will work, too. I have the recipe for strawberry cream cheese coffee cake. https://omgchocolatedesserts.com/strawberry-cheesecake-coffee-cake/
[…] Raspberry Cream Cheese Coffee Cake from OMG Chocolate Desserts… […]
You talked about sour cream bit I don’t see it in the ingredients list. Did I miss something? I also see you said 4 layers but I only see 3 listed.
Hi Lita, it’s 3/4 cup sour cream listed in the cake ingredients. Layer of raspberries is counted as 1 of 4 🙂
You may have had some of your ingredients blocked by the adds as I did when I printed it. Sour\ cream was one of three ingredients that didn’t show when printed because of the add.
This looks delicious. I’m just wondering if I could use frozen raspberries.
Hi Jill, thaw the raspberry and drain really good or the cake might turns out soggy and takes more time to bake.
should i beat the egg white before adding to the cream cheese mix?
Has anyone used frozen raspberries?
Enjoyed but defiantly need to add more then 1 cup of Raspberries…
It did not look like the picture at all I should of added 2 cups then it would have been nice and full of berries. Will make it again but will adjust as it was a tad dry with the amount of raspberries that were in the recipe.
This recipe worked well for me. I was tempted to add a little cinnamon to the streusel but I’m glad I didn’t because raspberries and cream cheese are delightful without distraction. I might try a touch of lemon zest next time nevertheless. Thanks for posting it.
Made this just today. The picture is a little misleading. The cake portion is about 85% and the cheesecake is more of a topper. It was good but not what was expected.
I just made this today and agree.
[…] bloggers…. Overnight Cinnamon Apple Baked French Toast Casserole from Life Love & Sugar Raspberry Cream Cheese Coffee Cake from OMG Chocolate […]
I’m terrible at baking, but I made this coffee cake and it was amazing! I added crushed pecans to the topping.
How would I substitute frozen raspberries for the fresh? Would tossing them in flour (like you do with blueberries) work?
Hi Donna,I haven’t tried that with raspberries, sorry.
[…] my continuing adventures in baking I made this Rasberry Cream Cheese Coffee Cake. Followed the recipe and except for needing to cook it about twice as long as recommended it was […]
[…] RASPBERRY CREAM CHEESE COFFEE CAKE- this is Amazing! […]
[…] was adapted from a recipe from http://www.omgchocolatedesserts.com and she used a springform pan. I found that the cake would have been too thin in that, so used an […]
Delicious and very happy with the result.
Is there a crust?
HI Beverly, there is no crust.
Do not use frozen raspberries as it takes longer to bake
So much better than store bought! Simply delicious. Made with raspberries from my own backyard. My daughter loves streusel so I made an additional half recipe. Hard to stop eating it.
Thanks Bonnie 🙂
Do you have to use a spring form pan? I don’t have one, can I use a regular pan?
Hi Alisha, if you use regular pan make sure it has enough volume, springform pan is 2,75-3 inch deep and it’s easier to slice and serve.
I used an 8 inch pan and it was much too small. The cake overflowed and took an extra 20 or so minutes to cook. Aside from that, I think the cake will be delicious. I haven’t tried any yet…it’s still in the oven
Im making this cake and it looks beautiful ?Thank you also smells delicious
I made this yesterday. It turned out great. My husband loved it and he isn’t easy to please…lol he told me that I could make this one again! Thank you for the delicious recipe.
Thanks Susie, I’m really happy to hear that 🙂
With a 10 in Springform pan would be fine?
This looks amazing! Have you ever made these as muffins? Any recommendations on temp and timing if I take a stab at it? I’m thinking if taking them for coworkers and it’d be easier if they could grab and go!
Hi Kristin, I haven’t tried that, sorry.
I used fresh blackberries instead of raspberries and use about 1 3/4 c. In my haste to make this as a surprise for my family I accidentally alternated the cream cheese filling with the dry ingredients. I noticed after that the sour cream was on the other counter after the fact. I added the sour cream and mixed it well and baked it and it still came out great! It’s actually light and fluffy! If I hadn’t told my family they would’ve never known. You know it’s a great recipe when you make the mistake I did and it still tastes great!
Hi Heather, it’s great that everything went well in the end:-)
[…] and share the result on my blog, but small changes have turned into huge and so I ended up with Raspberry Cream Cheese Coffee Cake. And I do not regret, that cake was really great, too. But I like strawberries more, so this […]
Mine came out raw in the middle. What did I do wrong?
I just made this, and my family loves it. I substituted a homemade strawberry topping and accidently put double the sugar in the cream cheese portion (oops ?.) It turned out really well.
[…] to pick some wild raspberries. Mom later baked the raspberries we found into a delicious raspberry cream cheese coffee cake. When it came to the berry picking, P was mostly uninterested, but he did carry the bucket for […]
This recipe is easy to follow. I made it for Valentine’s Day dessert. Scrumptious! Thanks for sharing this delightful treasure.?
I was so looking forward to making this cake and it was a bit disappointing . I followed the directions and used the exact same tin to bake it in. It rose very nicely in the oven and I baked it for one hour. It looked nice and like this picture until it sunk. The cream cheese went flat on the cake, not all lovely and gooey like the pictures here. The cake itself turned into some dense base. I knew it was all wrong but it tasted nice. I’ll try it again sometime with double the cream cheese
Tasty but streusel topping did not happen for me. Ice cold butter, exact measurements, but nothing nearly the size of a pea materialized. Thoughts?
Hi Mia, sorry to hear that. Try to use a little more flour next time.
Absolutely delicious! Thank you sooo much for sharing this recipe. Better than bakery
How did you prepare your fresh raspberries? My raspberry layer does not look like yours.
Thanks Kelly!
5 star – I made this last summer – loved it. Made it again when my daughter and granddaughter came to visit – it was such a big hit that I will be making it for my granddaughters wedding cake. Just had to figure the amounts for a 12″ and 6″ springform pan. Will stack 2 12″ with a honey raspberry jam between layers & a whip cream frosting around the edge. Will leave it naked on the outside – stair stepping the layers – so next 2 layers will be 8″ and last 2 layers will be 6″. Should look awesome, and taste even better.
[…] If you love raspberry topped cheesecake, then you’ll love this coffee cake rendition of that delicious classic. Try it here! […]
[…] you have seen (or even tried) my Strawberry Cheesecake Coffee Cake, Raspberry Cream Cheese Coffee Cake or Easy Cinnamon Coffee Cake […]
[…] Raspberry Cream Cheese Coffee Cake […]
I used soft butter and added a little cinnamon and it turned out fine
Best breakfast ever!
Thanks Rebeca 🙂
5+stara I love it
I have yet to make this, but I intend to tonight. I am wondering about the sugar… it is all made with granulated sugar? No brown sugar or any other kind?? Thanks. Looks delicious!
Hi Charlotte, use only granulated sugar.
I will have to work at the perfection of the crumble part. But other than that…beautiful and delicious!
This was an amazing recipe. It turned out beautifully. I added some blueberries…..so good!
Thanks 🙂
Winner.! Thanks for this fabulous recipe. Made per instructions except it took 10 min longer to bake. (probably due to using frozen raspberries)
Of all the recipes I have made from recipe blogs, this one is the best. I am an experienced baker–50 years of baking–and find all too often that the recipes on blogs are not worth repeating. This one is outstanding. I did alter the recipe slightly–I used almond extract in the cake instead of vanilla, and I added a 1/4 cup of sliced almonds ( half of them after the raspberries and the other half after the streusel topping. I baked 45 minutes in a 9-inch pan. It tastes better cooler than warmer. The cake itself warrants additional experimentation–I am thinking about using the almond extract again and adding some mini-chocolate chips to the cake and more in place of the raspberries and adding sliced almonds again. Thank you for an outstanding recipe!
Thanks Louise!
It would be nice if your recipes printed with a photo. Thanks.
[…] Chocolate Raspberry Cheesecake Crumb Cake is delicious dessert for chocolate lovers. If you love cheesecake, chocolate cake, coffee cakes or crumb cakes, this delicious combo of those three desserts packed in one yummy cake will sweep you of your feet. However, if raspberry cheesecake filling seems to you as a perfect match with crumb or coffee cake, although you are not huge fun of chocolate, then you should try this Raspberry Cream Cheese Coffee Cake. […]
I love it…made it with blueberries in two pans – one for us and one for my mom….very popular
Very nice recipe. Had to use blackberries since raspberries were much more expensive at the store. I doubled the filling and added the zest of two lemons (I cannot ever stick with the original recipe). We absolutely love this cake! Can’t wait to try it with different fruits
Thanks for this delightful recipe Vera! I tried it last night and it came out perfect….. no issues at all. The cake took approximately 45 mins. I substituted the Raspberries for Strawberries, because I couldn’t find raspberries in the supermarket…….. I live in the Caribbean so things aren’t always available. Can’t wait for my family to try it at lunch today!
Thanks Andrea 🙂
How many days in advance can this be made please?
Hi Adele, a day or two max.
Thanks. Looking forward to trying it tomorrow – your chocolate cheesecake recipe is cooling as we speak and looks/smells divine!
I’ve been looking for a new signature potluck dessert and this one is perfect! I haven’t baked anything for months, jand am looking forward to trying this recipe! I’m bookmarking your site 🙂
Can this be made ahead and then frozen?
Also- how long will this keep for? I want to make this to take on a family trip (we are going for 1 week), and I want to make the day before we leave, and have it good for at least most of the week
How much of this can be made the night before and baked in the morning? The filling and streusel topping? Thank you for your time.
Hi, made just the topping.I think making the filling night before is not a good idea.
Excellent! Just delicious! I followed the recipe exactly with one exception…I used blackberries instead of raspberries because they were on sale at the market. My entire family loved this cake with their morning coffee or milk. Thank you Vera! This is a keeper.
Thanks Aislin! You’ve made my day 🙂
Can the egg be substituted? I am allergic, but this looks fabulous otherwise.
Big fail! Didn’t look like the picture at all. I cup of Berries did not give enough coverage or make that juicy looking topping in the picture. The bottom half was very dry and not much flavor. The only reason it gets 2 stars is the middle part with the cream cheese along with the top was pretty tasty. Although the top also did not turn out as pictured; there was quite a bit of loose sugar and flour floating around. This is not a keeper for me.
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
This recipe is amazing! Everytime I make this I get so many compliments! I have tried making it with strawberries and it was equally delicious! Trying this with blueberries today:)
Thanks for such great recipe!
Thanks Andrea 🙂
I came across this recipe on Pinterest a few years ago and decided to make it on Christmas. Since then it’s become a standard addition to my annual Christmas brunch. I’m not usually a fan of sweet breakfasts, but I make an exception for this coffee cake… It’s delicious any time of day! The only change I make is using Cup 4 Cup gluten free flour—and sometimes adding a drizzle of glaze to each piece after slicing. Thank you for the great recipe!
Thanks Kelly! I’m happy to hear that!
Amazingly delicious !!!
Used wild black raspberries
Thanks Liz!
I made this and was very disappointed. I baked it as directed, and even longer. Not sure if the temperature was incorrect or the time was way off, but it was raw in the center. I went back and re-read the recipe afterwards – I had followed the directions verbatim. Really sad that it did not turn out. Ate one piece and threw the rest out.
It’s a bad recipe that’s why it came out bad. It wasn’t you.
Thanks for the recipe. This will be perfect for our special weekend breakfast. It looks so good and I just love raspberry anything! Plus, the cream cheese! This is going to be a fantastic coffee cake!
Thanks Scarlet!
It is a cheesecake filling so it will set as it cools right. I think the other reviewers were worried because the tester wasn’t clean when it came out. That is like cheesecake. Would, once I remove it from the oven, cool it to room temp then chill it until I need it and maybe take it out of the fridge about an hour before serving?
Hi Vera:
I need a little bit of help for ths recipe:
i tried it yesterday and it didn’t come out as on the picture.
first it looked like it was rising but then after cooling down it very thin 🙁
also, my cream cheese topping got completely mixed with the dough part. What do you think should be done to correct it in the future ?
Hi Julia,I’m really sorry to hear that.I don’t know what went wrong. It could be so many ting. If it didn’t rise properly, maybe baking powder or baking soda you use were not fresh or out of date. And if the cream cheese were mixed with the dough, maybe the one of the mixtures was too thin. Add a little more flour in the crumbs, too. And don’t forget to dry the raspberries really well on a few layers of paper towel. I hope some of these will help. Let me know if you try again! Happy baking!
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
I saw a version of this recipe on Taste of Home. They recommend using a 9 inch springform and baking for 60 minutes. Using the wider pan and increasing the baking time will probably resolve the issue of the underbaked cakes.
I just made this, pretty good. I want to make it with black raspberries that I grow in my yard. My only tweek would be to make the cream cheese layer a tad sweeter, it still tastes very cream cheesey to me, like what I want on a bagel & not in my dessert. A little more sugar and boom! Mine came out perfect, not “gooey” like others are posting about. Definitely a KEEPER . Thanks for sharing. I will definitely make this again.
[…] Raspberry cream cheese coffee cake – OMG Chocolate desserts […]
I so enjoy your site and your recipes. I am going to try this! Thank you. for sharing
My cake batter looks doughy. Is it supposed to? I combined the flour mixture slowly in my stand mixer until combined. Is that right? I’m worried it won’t turn out quite right.
[…] Raspberry Cream Cheese Coffee Cake […]
Love, love this recipe! I hope it’s okay, I linked your recipe in a recent blog post. We had raspberries from our own garden, and this was the perfect way to use them!
I made this for the first time at the beginning of May and I have made it about five times since then , My 15 year old granddaughter liked it so much it’s what she requested for her 15th birthday this month , we all really like it. I followed the recipe to a T the first time and I usually end up tweaking recipes after that but I did not feel the need to do that with this one it came out perfect every time thank you so much ?
Thanks Karla! You’ve made my day!
[…] Get the recipe. […]
[…] Get the recipe. […]
[…] already share a few coffee cake recipes here on my blog: Raspberry Cream Cheese Coffee Cake, Strawberry Cheesecake Coffee Cake and perfect fall dessert – Cinnamon Apple Crumb […]
I made this today, it was amazing. Not too sweet. I used frozen raspberries and made sure they weren’t soggy. Turned out great.
Thanks Margaret!
Just made this exactly as described and it came out beautiful and delicious, just like the picture!! Thanks!
Thanks Ty!
Can you make this for a diabetic recipe? Just so it has lower Carbs?
i am excited to try this! I’ve been scanning the comments and didn’t see anything. Have you ever tried making this ahead and freezing? I want to make it this week for the following weekend were having a party and I am open to suggestions.
Yes I would make it again. It’s pretty easy if have everything lined up. You use several bowls. I suggest reading the recipe carefully and print it out. I didn’t have a hand held pastry blender & used a biscuit cutter which worked fine. Need a 9″ spring form pan. I borrowed one from a neighbor and now will be buying one. The bottom half goes in super dense but comes out moist… we did add extra sour cream to make that layer pliable & had to cook it about 15 more minutes than recipe called for.
I will know since I do not want another browser. Like Goggle.
Cake part was dense and raw in the center. Followed recipe; cooked extra 15 minutes and still didn’t come out like a ‘cake’. Oh well. The cream cheese, berries & topping was good. .
I made this today, it was a bit of work, but very worth it. I mixed 1c of frozen raspberries right in the cream cheese filling, and baked for 40 mins. at 350 and it turned out great! Delicious!!!
Also how long can this cake sit out before having to go in the fridge?
Just made the Raspberry Cream cheese cake read all the comments before doing so baked it 70 minutes before the cake tester came out clean
The flavors are great. My cake came out looking just like the whole cake picture on the website, but when it was cooled and cut, it looked very different – did anyone else have a similar experience?
Yes I had the same experience. Mine had three distinct layers when I cut into it and the cake was dry.
Would like to know if by chance there is some Nutritional Facts about this? I’m doing WW and wanted to see how many points a small slice would be. Thanks!
where does the coffee come in to this recipie plz
[…] Get the recipe. […]
Why did my raspberries not melt into the cake like the picture? They are in the same shape as when I put them in the recipe.
Delicious, I used light cream cheese and regular sour cream as I had in. Would use the light sour cream next time too to lighten it up a bit!!
Made this as instructed in recipe. Cake was dense and dry. The raspberries and cream cheese filling did not sink into the cake but rather sat on top. I wouldn’t bother making again.
Can I make this using a box cake? How would I do this?
I’ve been Keto for a while and I chose this recipe to go off plan with. Totally not disappointed. I didn’t have raspberries but substituted blackberries. Yummy. I also used my own homemade vanilla extract. It is definitely special and a welcome break from nut flour cakes. Keto flu is gonna be killer when I go back to plan this weekend. Thanks for the awesome recipe.
Hi love all the cakes , is there any way you could show the weights etc in grams , i live in Portugal so always need to convert but dont always get it quite right thanks i was trying to do 5 stars for rate but it would only let me do 3 !
This recipe is unbelievable. The only regret I have is not getting vanilla ice cream to go with it. We couldn’t have asked for a better dessert to fit our sweet tooth craving this evening.
Hi! One question, when you put the base on the cake, before adding the cheese filling, do you also put that same flour base and others on the walls? I mean, so they are the edges of the pie dough also … I apologize if something is wrong expressed, I speak Spanish, greetings and thanks!
Yes, put it on the walls, too.
Can I use frozen strawberries for this recipe and do you have suggestions or recommendations if I do?
could i use Raspberry puree?
Will this taste just as good with blackberries? I looked through all the comments and haven’t seen anyone tried blackberries yet. I appreciate the recipe, looks delicious!
Hi meg, you can use blackberries.
Can this be prepared with a 10 inch spring form pan?
Hi Tammy, if using a 10-inch pan it will be thin so be careful about the baking time.
If you don’t have raspberries can you use strawberries cause I have some that I need to use before they spoil?
You can use strawberries. You can try this recipe https://omgchocolatedesserts.com/strawberry-cheesecake-coffee-cake/
Your cake looks really delicious. Can I use a mixture of oat flour and rolled for e stressel topping? Would it work also if I use oat flour for e cake?
Made this today. Used a 1C combination of rhubarb and strawberries. At 45 minutes, it was still quite jiggly so I put it back for another 7 minutes. Mine did not turn out as runny as the picture, but it is tasty. It also didn’t get golden on top.
I’m willing to take a chance and try it again though 😉
A waste of time and ingredients……I really should know better trying recipes off internet blogs. And the star ratings isn’t working……I give this 1 star at most.
I added extra raspberries, and it was absolutely DELICIOUS!!!
Ok I just made this recipe and I have a few notes. I read through the comments about it not cooking in the middle and tried to compensate for that. I’m also at high elevation so I added 1/4 cup flour to the recipe, and used a 10” springform pan (metal) which made it thinner and also helped it cook. I still baked it too long (about 48 minutes) because I was worried about it not being set enough but I ended up over baking the crust a bit, but it didn’t ruin it by any means. Next time I’ll take a knife and incorporate the cream cheese and raspberry layer more into the cake, and won’t bake as long and I think It’ll be great. Oh and I used frozen raspberries and had no issue. Not overly sweet and we still liked it – so I’m going to try again and really nail it.
Don’t know what I did wrong but this was just awful nope won’t make it again just eww waste of time and money
Can you use frozen raspberries?
This was DELICIOUS!! I made this in a glass tray, so I just eyeballed the time until it looked good to pull out. I ditched the measurements for the amount of raspberries and put just enough to completely cover the top since I was baking this dessert in a different dimension. I recommend adding cinnamon to the sugary topping and using brown sugar instead of white sugar! This made the flavoring better in my opinion.
Can I use frozen raspberries? If so, how much and would that change anything else of the recipe such as the flower, etc.??
I hope I can use them. I have a huge bag of them in the freezer.. ty
Ugh “the flour” so sorry!
This is my go-to recipe for every occasion. It’s light, creamy, sweet, and loaded with texture. I make it for my boyfriend ever year for his birthday and he loves it!
The cake part itself was stodgy and bery, very bland. I coundn’t serve it, it was an embarrassment. As to the recipe – weights would be handy. Who calls for 5.5 tablespoons of butter? I’m very disappointed.
I just wanted to say that this is my favorite cake to make and eat. I’ve made it several times over the years and everyone who tries it raves about it. It’s my husband’s favorite too. I noticed a lot of people talking about a longer bake time. This is true. I think I bake it for about 65 minutes and finish it by broiling the top to make it extra crunchy. I also ripe the raspberries and lay them flat so it covers the whole top. It is so yummy and will be making this for years to come.
Thank you, Abigail!