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Raspberry Cream Cheese Coffee Cake

This Raspberry Cream Cheese Coffee Cake is a delightful way to start your day. A sweet cream cheese filling, raspberry preserves and toasted almonds combine to turn this cake into a trio of sweetness.
Raspberry Cream Cheese Coffee Cake

Easy Raspberry Cream Cheese Coffee Cake Recipe

Coffee cake makes a spectacular start to any day. Whether it’s for a special weekend brunch, the holidays or tea parries with friends. Sometimes, I make a blueberry crumble coffee cake and at times I make a cinnamon pecan filled coffee cake.This raspberry coffee cake recipe was given to me by a sweet neighbor, Linda and it has quickly become a family favorite.I think it’s one of life’s greatest joys when you have great neighbors and Linda is an all around amazing person. This raspberry cream cheese coffee cake is her recipe and she shared it with me and in turn, I’m sharing with you.
Raspberry Cream Cheese Coffee Cake

How to Make the Best Raspberry Cream Cheese Coffee Cake Recipe

The texture of this cake is light and airy and it’s perfectly complimented by the sweet cream cheese filling and raspberry topping. While the technique is a bit unusual, for mixing the ingredients somehow, it magically works and everything comes together. It’s become a go-to in my kitchen, as I’m sure it will become such in yours. For a single serving treat, you may like to try this recipe for Raspberry Muffins from Well Plated.

  • Ingredients you’ll need to make homemade Raspberry Coffee Cake: All purpose flour, granulated sugar, baking powder, baking soda, salt, sour cream, cream cheese, large eggs, raspberry preserves, toasted almonds and almond  extract.
  • Kitchen gadgets you’ll need to make Raspberry Cream Cheese Coffee Cake: a 9 or 10 inch tart pan or similar size deep dish pan, a hand mixer or a stand mixer, measuring cups and spoons, an icing spatula and a pastry blender.
  • This coffee cake can be made into a 9.5 inch or 10 inch round pan. A deep dish tart pan works perfectly and the removable bottom makes removing from the pan a cinch.
  • You can adapt this cake recipe using different flavors of preserves. Blueberry, blackberry, strawberry or any of your favorite flavors.
  • When baked in a 9 inch pan this coffee cake will yield 8 pieces. A 10 inch pan will yield 10 pieces. Both depending on how thick the pieces are cut.
  • Leftover Coffee Cake can be stored in an airtight container in the refrigerator for up to 5 days.
step-by-step images raspberry preserves flour and sugar in a bowl

More Southern Style Coffee Cake Recipes to Make

Coffee cake is the perfect excuse to have dessert for breakfast. More coffee cake recipes you may also like to try:

cut piece of cake on a stand

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Helpful Kitchen Items:

Raspberry Cream Cheese Coffee Cake

Prep Time20 minutes
Cook Time55 minutes
Cooling time4 hours
Total Time5 hours 15 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: coffee-cake-recipes, raspberry-coffee-cake, raspberry-cream-cheese-coffee-cake
Servings: 10 pieces
Calories: 491kcal
Author: Melissa Sperka


  • 2 1/4 cups all purpose flour
  • 1 cup sugar divided
  • 3/4 cup salted butter cubed
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sour cream
  • 3/4 tsp pure almond extract
  • 2 large eggs divided
  • 1 8 oz block cream cheese softened
  • 1/2 cup raspberry preserves
  • 1/2 cup slivered almonds


  • Preheat the oven to 350°F. Butter and flour a 9.5 or 10-inch deep dish spring form tart pan or spray with baking spray. Set aside.
  • Sift together the flour and 3/4 cup of sugar. Using two forks or a pastry blender, cut butter into flour until it resembles coarse crumbs.
  • Remove 1 cup, mix with the slivered almonds. Set aside.
  • To the remaining mixture add the baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Stir until blended, then spread onto the bottom and up the sides of the prepared spring form pan. The mixture should go 2 inches up the side of the pan.
  • In a separate bowl, using an electric mixer, whip together cream cheese, 1/4 cup sugar and remaining egg. Spread over the crust.
  • Carefully spread the raspberry preserves over cream cheese. Sprinkle with the reserved crumbs and slivered almonds.
  • Bake for 45 to 55 minutes or until filling is set when gently shaken and the crust is golden brown. Cool on a rack 20 minutes.
  • Remove the sides of pan and cool completely. Alternately this cake may be served warm or chilled. Store leftovers chilled.


Serving: 1serving | Calories: 491kcal | Carbohydrates: 56g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 343mg | Potassium: 157mg | Fiber: 2g | Sugar: 29g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Awesome! It’s true, this cake can be any flavor you like. I’m so happy you enjoyed it as much as we do, thank you for taking time to let me know. 🙂

  2. I love everything with fruit, sour cream, butter and cream cheese. But you actually hooked me at raspberries! Sounds like I need to make this:)

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