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    You are in: Home / Recipes / Raspberry Cream Cheese Coffee Cake Recipe
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    Raspberry Cream Cheese Coffee Cake

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on March 01, 2010

      Better than 5 stars! Moist, packed with flavor, and a huge "love it" from my hubby. The measurement for flour is 3-4 cups. I used 3 and that was perfect for high altitude (6200 ft). Next time I will try not adding the raspberries to the batter; but instead, layer the raspberries on top of the first layer of batter, then top with the filling, etc. A huge thank you for posting this recipe!

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    • on August 10, 2009

      This is absolutely delicious, with an intense raspberry aroma and flavor. I used 3 cups of flour, and it raised up nicely in my 9 X 13 pyrex dish. I will definitely make this one again, and perhaps try some other types of berries (blueberries, blackberries...).

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    • on December 18, 2008

      This cake made a great addition to my holiday treat tray. I used low fat/low cal cream cheese, some splenda in place of the sugaer, apple sauce in place of some of the fats, and skim milk. This cake was light and fluffy and absolutley tasty!

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    • on August 08, 2008

      I think there is too much flour in the batter recipe. It was so thick and sticky that it stopped my beater on high speed. I added a bit of extra butter but it didn't make a difference. I made the cake anyways but 1 hour was too long. Maybe 45-50 mins would have been better. It was very dense and heavy, but still tasted great!

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    • on March 04, 2008

      This coffee cake came out very nicely. It has a great crunchy topping and a wonderful cream cheese filling. This baked up high, and I wish I had used a pan with a little more height (I just used a regular 9X13 glass pyrex dish) A little of the topping fell off into the oven, but that was ok. Very easy to put together, thanks for sharing! MAde this for Australia/New Zealand recipe swap game.

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    • on January 14, 2008

      Oh WOW this is just FANTASTIC!! The cake is light and fluffy (mine baked up huge!), the filling is wonderfully creamy, and the topping perfectly complements it all! Pretty easy to make, too - a little labor- and utensil-intensive but not difficult and well worth it. I love this cake and will make it often - thanks for posting!

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    Raspberry Cream Cheese Coffee Cake. Recipe by Marg (CaymanDesigns)

    Raspberry Cream Cheese Coffee Cake

    By Marg (CaymanDesigns)
    View All Coffee Cakes Recipes

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    Nutritional Facts for Raspberry Cream Cheese Coffee Cake

    Serving Size: 1 (197 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 564.3
     
    Calories from Fat 217
    38%
    Total Fat 24.2 g
    37%
    Saturated Fat 14.6 g
    73%
    Cholesterol 116.7 mg
    38%
    Sodium 505.5 mg
    21%
    Total Carbohydrate 78.5 g
    26%
    Dietary Fiber 3.1 g
    12%
    Sugars 45.7 g
    183%
    Protein 9.5 g
    19%
    Detailed Nutrition Values About Nutrition Info

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