Raspberry Cream Cheese Coffee Cake
This Raspberry Cream Cheese Coffee Cake features a buttery crumb base, a smooth cream cheese layer, and sweet raspberry preserves, all topped with a golden crumble. Baked in a 9×13 pan, it’s perfect for brunch, holidays, or special breakfasts.
Raspberry Cream Cheese Coffee Cake
A rich coffee cake with a buttery crumb, creamy cheesecake layer, and raspberry preserves, finished with a golden crumble topping.
Ingredients
Crumb Base & Topping
- 4 1/2 cup all-purpose flour
- 1 1/2 cup granulated sugar
- 1 1/2 cup butter softened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons almond extract
- 2 large eggs
Cream Cheese Layer
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
Fruit & Topping
- 1 cup raspberry preserves
- 1 cup sliced almonds optional
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.In a large bowl, combine the flour and 1½ cups sugar. Cut in the butter until the mixture is crumbly.Reserve 2 cups of the crumb mixture and set aside.To the remaining crumb mixture, add the baking powder, baking soda, salt, almond extract, and 2 eggs. Mix until well combined.Spread the batter evenly into the prepared pan.In a separate bowl, beat the cream cheese with ½ cup sugar until smooth. Add the eggs and mix until fully blended.Spread the cream cheese mixture evenly over the batter.Spoon the raspberry preserves over the cream cheese layer and gently spread.Sprinkle the reserved crumb mixture evenly over the top.If using, sprinkle sliced almonds over the crumb topping.Bake for 55–60 minutes, or until the center is set and the top is golden brown.Cool for at least 15 minutes before slicing and serving.
Notes
- Letting the cake cool slightly helps the cream cheese layer set before slicing.Raspberry preserves can be swapped for strawberry or cherry if desired.Store covered in the refrigerator for up to 4 days.
