A layer of cake, a layer of raspberries and cream cheese, and a crumb topping come together perfectly in this Raspberry Cream Cheese Coffee Cake. Perfect for Mother’s Day!
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Baking is my love language. I sometimes have a hard time picking out gifts but I do make it a point to bake something for my family and friends on their birthdays or for special occasions.
RASPBERRY CREAM CHEESE COFFEE CAKE
Since Mother’s Day is fast approaching, I texted my mom and asked her which flavors she’d like in a baked good. I thought she was being sarcastic when she said “peanut butter and chocolate” because those are MY favorite flavors and what I typically lean towards.
She also mentioned cream cheese and fruit so I did some research and came up with this Raspberry Cream Cheese Coffee Cake.
When I was baking it, I didn’t even think I was going to like it because seriously, if it’s not chocolate and/or peanut butter flavored, I usually skip it. But, I decided to be an adult and try this cake and let me tell you, I can’t stop eating it. It’s the best thing I’ve baked in awhile.
TOOLS FOUND ON AMAZON TO HELP YOU
- Mixing Bowls – I love the grippy bottoms on these.
- Pastry Cutter – You’ll use a pastry cutter to incorporate the cold butter into the dry ingredients.
- 9×13 Baking Dish – I have a couple of these and love them because they come with a lid for storing leftovers.
HOW TO STORE IT
Store leftovers covered in an airtight container. Because of the cream cheese layer, I like to store it in the fridge. It is best within 4-5 days.
NEED MORE FRUITY RECIPES? TRY THESE:
Click here for my entire collection of dessert recipes.
In addition to this cake, I packed up a Hallmark card and this Tree of Life necklace from Amazon, and Julia and I spent the day with my mom and grandma for a semi-early Mother’s Day celebration.
Sometimes when I’m sitting in a room with the four of us it blows my mind to see and think of four generations. Julia and I are so fortunate to have them in our lives.
I would be lost without my family. My mom quit her job after I had Julia so that she could watch her while I work. I go to her house for lunch every day so I can spend some time with both of them and many days my grandma is there, too. I’m so fortunate to have that set-up.
Hopefully this necklace is a reminder to my mom of how much I appreciate her and everything she does for our family.
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Raspberry Cream Cheese Coffee Cake
For the Cake Layer
For the Cream Cheese Filling
- 8 oz cream cheese at room temp
- 1 large egg
- 2 Tablespoons granulated white sugar
- zest of a lemon
- 1 ½ cups fresh raspberries
- Preheat your oven to 350 degrees and grease a 9×13 baking dish. Set aside.
For the cake layer
- In a large bowl, add the flour, sugar, and salt. Whisk together. Use a pastry cutter to cut in the butter until you have coarse crumbs. Remove one cup of the crumbs and set aside for the topping.
- To the remaining crumb mixture, add in the baking powder, milk, eggs, and vanilla. Beat with an electric mixer on medium for two minutes. Pour the mixture into your prepared baking dish and spread evenly. Set aside.
For the cream cheese filling
- In a large bowl, add the cream cheese, egg, sugar, and lemon zest. Use an electric mixer to beat on medium until smooth.
- Evenly sprinkle the raspberries into the baking dish on top of the cake layer. Pour the cream cheese mixture over the berries and gently spread it out evenly with a spatula.
For the crumb topping
- To the reserved crumb mixture, add the brown sugar and cinnamon. Whisk together and sprinkle over the cream cheese layer.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool on a cooling rack before slicing.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Do you have Mother’s Day plans?
This post was originally sponsored by Hallmark.