Raspberry Coffee Cake

This raspberry coffee cake is a perfect balance of sweet and tart flavors, featuring juicy raspberries, a creamy cream cheese filling, and a sweet glaze.

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Wake your family up to the irresistible aroma of our raspberry coffee cake on a special morning. It’s a delightful treat that combines the tartness of fresh raspberries and cream cheese with the comforting sweetness of a classic coffee cake.

Raspberry Coffee Cake Ingredients

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Starting with a moist coffee cake, the cream cheese and raspberry layer adds a creamy, tangy flavor that pairs wonderfully with the raspberries.

The juicy raspberries add a burst of fruity freshness and tartness that balances the sweetness of the cake.

The crumb topping adds a delightful contrast to the soft cake, while the glaze adds a sweet finishing touch to our raspberry coffee cake, making it irresistible.

Substitutions And Additions

FULL-FAT BUTTERMILK: You can make your own buttermilk by adding one tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for ten minutes.

CREAM CHEESE: Be sure to use good quality, full-fat cream cheese in this recipe. Some store brands do not have as good of a flavor as the well-known name brands.

They also often have a higher water content, and that will alter the final texture of the cream cheese layer.

BERRIES: While raspberries are a key component, you can experiment with other fruits like blueberries, blackberries, or strawberries for a different flavor profile.

RASPBERRIES: I like to use fresh organic raspberries, so I do not need to rinse them before adding them to my coffee cake.

If you choose to rinse your fresh raspberries, be sure to use cool water and pat them dry well before adding them to the recipe.

Any extra moisture from the raspberries will alter the texture of the cream cheese layer. 

FROZEN RASPBERRIES: I do not recommend frozen raspberries as they give off too much excess liquid as they thaw. 

How To Make This Raspberry Coffee Cake Recipe

Creating our raspberry cream cheese coffee cake is a delightful process that fills your kitchen with the irresistible aroma of baking.

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray. Set aside.

STEP TWO: Add all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the dry ingredients to combine and set aside.

STEP THREE: In the bowl of a stand mixer with a paddle attachment, cream together the butter and granulated sugar on medium speed, just until light and fluffy.

STEP FOUR: Add the eggs, one at a time, to the butter mixture, mixing just until well incorporated.

Add the vanilla extract and lemon zest and mix until incorporated.

STEP FIVE: Add a third of the flour mixture to the bowl and mix on low speed just until combined.

Add a half cup of the buttermilk, mixing just until incorporated, followed by another third of the flour mixture.

Add the remaining half cup of buttermilk, then the remaining third of the flour.

Be sure that you are mixing between each addition just until each addition has been fully incorporated.

STEP SIX: Spread the batter evenly into the prepared baking dish.

STEP SEVEN: To make the cream cheese layer, beat the cream cheese in a large mixing bowl.

Use a handheld mixer on medium-high speed for one to two minutes or until smooth and fluffy.

STEP EIGHT: Add the granulated sugar, beating until well incorporated, followed by the egg yolk, vanilla extract, and lemon juice.

Be sure that your cream cheese mixture has no lumps remaining.

STEP NINE: Carefully add the cream cheese mixture evenly over the cake batter layer.

You can use an offset spatula to gently spread the cream cheese mixture evenly over the batter.

STEP TEN: Top the cream cheese with the fresh raspberries.

STEP ELEVEN: Melt and cool the unsalted butter.

To make the crumb topping, add the all-purpose flour, granulated sugar, salt, and unsalted butter to a medium bowl.

STEP TWELVE: Using a large fork, mix all the ingredients together until you get a rough, crumbly mixture and all the flour has been absorbed by the melted butter.

You can use your fingers to press the mixture together to get a good, crumbly texture.

STEP THIRTEEN: Sprinkle the crumbly mixture evenly over the top of the raspberry and cream cheese layer.

STEP FOURTEEN: Bake the raspberry cake for one hour and 10 to 15 minutes, or just until lightly golden and a toothpick inserted in the center comes out clean.

If your crumb mixture gets too brown before your cake is cooked completely, you can lightly tent your coffee cake with aluminum foil to prevent over-browning.

STEP FIFTEEN: Allow the raspberry coffee cake to cool completely on the counter before adding the glaze.

STEP SIXTEEN: To make the glaze, whisk together, in a small bowl, the sifted powdered sugar and milk until smooth and the consistency of a thick syrup.

If your glaze is too runny, then you can add a couple more tablespoons of powdered sugar.

If it is too thick, then you can add additional milk, one teaspoon at a time until you reach the desired consistency.

STEP SEVENTEEN: Drizzle the glaze over the top of the cake.

How To Serve

This cake pairs wonderfully with a cup of coffee or tea for a sweet start to your day. You can also serve it as part of a brunch spread alongside other breakfast favorites.

Serve a piece of this cake as a dessert after a meal. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

This cake is perfect for an afternoon tea party. Its sweet and tangy flavors make it a delightful accompaniment to a cup of tea.

If you are a fan of coffee cake, our blueberry coffee cake and lemon coffee cake are two more flavors we recommend trying.

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Storage

Proper storage is key to maintaining the freshness and flavor of our raspberry coffee cake. Here’s how you can store this cake:

MAKE AHEAD: This raspberry coffee cake can be made a day ahead.

Simply prepare the cake as instructed, allow it to cool completely, then cover it tightly with plastic wrap and store it at room temperature.

Add the glaze just before serving.

IN THE FRIDGE: Once the cake is completely cooled and glazed, cover it tightly with plastic wrap and store it in the refrigerator. It will stay fresh for up to three to five days.

IN THE FREEZER: To freeze, wrap the completely cooled, unglazed cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil.

It can be stored in the freezer for up to two months.

Thaw completely in the refrigerator before serving.

REHEATING: If you prefer to serve the cake warm, you can reheat individual slices in the microwave for 30-40 seconds.

Be sure to watch it closely to prevent it from overheating and drying out.

Why We Love This Recipe

There are countless reasons to love our delicious raspberry coffee cake, but here are a few that stand out:

VERSATILITY: The raspberry coffee cake is a versatile treat that’s perfect for breakfast, brunch, dessert, or a snack. It’s a delightful treat any time of the day.

BALANCE OF FLAVORS: The combination of sweet cake, tangy cream cheese, and tart raspberries creates a perfect balance of flavors that’s simply irresistible.

COMFORTING: There’s something comforting about a homemade cake, and this raspberry coffee cake is no exception. It’s a treat that brings warmth to any occasion.

Our raspberry coffee cake is a delightful treat that’s sure to impress. With its perfect balance of sweet and tart flavors, this cake is a crowd-pleaser that’s easy to make and even easier to enjoy. 

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Raspberry Coffee Cake

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This raspberry coffee cake is a perfect balance of sweet and tart flavors, featuring juicy raspberries, a creamy cream cheese filling, and a sweet glaze.

Prep Time 25 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

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Ingredients

  

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Cake

• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon fresh lemon zest
• 1 cup full-fat buttermilk

Cream Cheese And Raspberry Layer

• 16 ounces cream cheese, room temperature
• ½ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 2½ cups fresh raspberries, approximately 2 pints – organic if available

Crumb Topping

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¼ cup unsalted butter, melted and cooled

Glaze

• 1 cup powdered sugar, sifted
• 1½ tablespoons milk

Instructions

 

• Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray. Set aside.
• Add all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk to combine and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar on medium speed just until light and fluffy.
• Add the eggs, one at a time, to the butter mixture, mixing just until well incorporated. Add the vanilla extract and lemon zest and mix until incorporated.
• Add a third of the flour mixture to the bowl and mix on low speed just until combined. Add ½ cup of the buttermilk, mixing just until incorporated, followed by another third of the flour mixture. Add the remaining ½ cup buttermilk, then the remaining third of the flour. Be sure that you are mixing between each addition just until each addition has been fully incorporated. Be careful not to overmix your batter, or it will not be as tender.
• Spread the batter evenly into the prepared baking dish.
• To make the cream cheese layer, beat the cream cheese in a large mixing bowl, using a handheld mixer on medium-high speed for 1 to 2 minutes or until smooth and fluffy.
• Add the granulated sugar, beating until well incorporated, followed by the egg yolk, vanilla extract, and lemon juice. Be sure that your cream cheese mixture has no lumps remaining.
• Carefully add the cream cheese mixture evenly over the cake batter layer. You can use an offset spatula to gently spread the cream cheese mixture evenly over the batter.
• Top the cream cheese with the fresh raspberries.
• To make the crumb topping, add the all-purpose flour, granulated sugar, salt, and unsalted butter, that has been melted and cooled to a medium bowl.
• Using a large fork, mix all the ingredients together until you get a rough crumbly mixture and all the flour has been absorbed by the melted butter. You can use your fingers to press the mixture together to get a good crumbly texture.
• Sprinkle the crumbly mixture evenly over the top of the raspberry and cream cheese layer.
• Bake the raspberry coffee cake for 1 hour and 10 to 15 minutes, or just until lightly golden and a toothpick inserted into the center comes out clean. If your crumb mixture gets too brown before your cake is cooked completely, you can lightly tent your coffee cake with aluminum foil to prevent over-browning.
• Allow the raspberry coffee cake to cool completely on the counter before adding the glaze.
• To make the glaze, whisk together, in a small bowl, the sifted powdered sugar and milk until smooth and the consistency of a thick syrup. If your glaze is too runny, then you can add a couple more tablespoons of powdered sugar, or if too thick, then you can add additional milk one teaspoon at a time until you reach the desired consistency.
• Drizzle the glaze over the top of the cooled cake.

Notes

• Make sure your butter, eggs, and cream cheese are at room temperature for this recipe. Don’t forget to take them out of the refrigerator ahead of time.
• Be sure you are scraping down the sides of your bowl and paddle attachment every so often. This will be a thick batter, and you will need to make sure that all the ingredients are well incorporated at each step. Be sure to scrape the sides of the bowl and the beaters, if necessary, for the cream cheese mixture as well.
• Be sure to zest your fresh lemon before juicing it for this recipe. It is much easier to zest a whole lemon than one cut in half and juiced already.
• Remember to mix just until the ingredients are combined to avoid overmixing, which can result in a tough cake.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

Nutrition

Calories: 633kcal | Carbohydrates: 82g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 348mg | Potassium: 234mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1090IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg

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