Cream Cheese and Raspberry Coffee Cake

READY IN: 1hr 5mins
Recipe by Marg CaymanDesigns

A family favorite. I've modified it a bit to make it a quick coffee cake to whip up.

Top Review by Eris4752

I found this recipe in my BHG's 75th Anniversary Recipes and decided to bring it to a friend's house for dessert when we went over for dinner because I know they love cheesecake but are also trying to diet. Instead of the one cup of sugar, I substituted 1/2 cup of sugar and 1/4 cup of Splenda. I also used seedless raspberry jam because I could not find seedless raspberry preserves at my grocery store. I think they were pretty much the same thing. I don't have an electric mixer, so I mixed it all by hand, and it wasn't too bad. I cooked mine according to the orginal recipe in a 13x9 pan, dropping the preserves in 8 dollops on top of the batter spread into the pan and marbleing it through with a knife. Though, I have been wanting to use my bundt pan, so I might try this way next. Cooking time for the 13x9 was right on at 30 minutes, and my crazy friends ended up topping it with whipped topping after I had heated it back up in the microwave. Powdered sugar would have been better, but it really wasn't needed. When reheating, the jam can't quickly get hot and bubbly. I will definitely make again sometime.

Ingredients Nutrition


  1. Grease a Bundt pan; set aside.
  2. In a large mixing bowl beat cream cheese and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till combined.
  3. Add about half of the flour to the cream cheese mixture.
  4. Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
  5. Beat on low speed till thoroughly combined, scraping the sides of the bowl.
  6. Beat on medium speed for 2 minutes.
  7. Then beat in remaining flour on low speed just till combined. Place about 1/3 of batter in prepared pan, spread to cover the bottom of pan completely.
  8. Add the jam and mix on low (or by hand) to remaining batter, until jam has been broken up and spread through out.
  9. You do not want it mixed completely into the batter but rather grape size bits spread through out it. Place in pan on top of first layer of batter.
  10. Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
  11. Cool in the pan on a wire rack for 10 minutes.
  12. Loosen and invert the coffee cake onto the wire rack; cool completely.
  13. Sift powdered sugar over the top.
  14. Serve warm or cooled.

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