Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

This tasty coffee cake creates the perfect combination of flavors with tangy raspberries, sweet cream cheese and a perfectly smooth yellow cake. Whether it's morning or evening, you won't regret grabbing a cup of coffee, your favorite book and a slice (or two) of this delicious cake! 

Course Dessert


  • 1/4 Cup Sugar
  • 8 Oz. Cream Cheese (Softened)
  • 1 Egg White
  • 1 Cup Fresh Raspberries
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 5 1/2 Tbsp. Unsalted Butter
  • 3/4 Cup Sugar
  • 1/2 tsp. Lemon Zest
  • 1 Egg + 1 Additional Egg Yolk
  • 3/4 Cup Sour Cream
  • 1 tsp. Vanilla Extract


  1. Preheat oven to 350F. Grease 9-inch springform pan or 9-inch pie plate and cover bottom and sides with non-stick spray.

  2. For the cream cheese filling: Mix together cream cheese and 1/4 cup of sugar on medium-low speed until creamy. Add egg white and mix on low for 10-15 seconds. Set aside.

  3. For the cake batter: In a bowl, 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 lemon zest. Add egg and egg yolk and vanilla. Slowly add small amounts of the flour mixture alternating with the sour cream. 

  5. Place the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.

  6. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. (The cream cheese may still be a little gooey, you are only testing for doneness of the cake.) Enjoy!

  7. If it isn't devoured immediately, store in the refrigerator!