Raspberry Cream Cheese Coffee Crumb Cake

"Taken on this site http://www.dairygoodness.ca And a friend of mine did it 2 years ago. It's really good. She used frozen raspberries instead of jam. And she used the juice from the defrosted raspberries."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Chouny photo by Chouny
photo by Chouny photo by Chouny
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 15mins




  • Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
  • To remaining crumb mixture, add baking powder and baking soda. Mix well.
  • Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
  • Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
  • Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
  • Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.

Questions & Replies

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  1. Excellent! We thought this tasted just like Entenman's Raspberry Swirl coffee cake. I will definitely be making it again. I froze it as directed for 3 days before serving and it worked fine - I just pulled it out of the freezer the night before I wanted to serve it. I didn't think mine was done after 45 minutes so I left it in for another few minutes and it ended up a little "crusty" on the edges. So next time I will not be fooled by the slightly soft cream cheese filling, and pull it out at exactly 45 minutes. edit: I made this again. :) A couple of hints for anybody else making this: 1. The batter is very sticky and hard to spread. So I spread it as best as I could with the spatula, then I put a light dusting of flour on top and used my fingers to finish pressing up the sides. 2. The raspberry jam is much easier to work with if you put it in a bowl and stir vigorously before spooning on top. (it is kinda lumpy when straight out of the jar).
  2. This was very good and everyone enjoyed. I made this in a 10-inch cake pan without a removable bottom and all was fine. Lots of cheesy flavor! Thanks for posting. ~Sue
  3. Make this recipe for a dinner party and everyone enjoyed it. I added my touch by making an icing on top. I made it with confectionnary sugar mixed with orange juice and vanilla. I also substituted the lemon rind by orange rind. The orange rind with the raspbery was a good match! Will do it again but next time will double the cheese filling.
  4. This was wonderful for breakfast this morning even though I goofed. LOL! I accidentally didn't see to seperate the eggs (hadn't had all my coffee yet) and put the 2 into the mix), so I had to do an extra egg with the cream cheese. I used 1/2 t lemon extract as I didn't have lemon rind to grate. The cake came out tender and delicious! Thanks, Boomette1!
  5. I really need to make this! I grew up having coffee cake in the morning with my dad. He always loved coffee cake. I really love the taste of lemon and raspberries together so I'm sure I will love this! I'll update when I make it.


  1. Wonderful! The hardest part was waiting for it to cool! I used Strawberry Margarita Jam, replaced the lemon zest with lime zest and used plain yogurt instead of sour cream. Very good and looked impressive! Thanks Boomette.


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