Raspberry Cream Cheese Coffee Cake

READY IN: 1hr 20mins
Recipe by 2Bleu

This is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em. :)

Top Review by Kathy

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!

Ingredients Nutrition


  1. Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
  2. FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
  3. STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
  4. BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
  5. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
  6. ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
  7. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
  8. Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

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