Raspberry Cream Cheese Coffee Cake

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Decadent, sweet, and tangy, this cream cheese coffee cake is inspired by the well-loved store-bought danishes that have stripes of crumb-topped fruit filling down the center. This version showcases fresh raspberries in a beautiful, ruby filling, followed by a layer of rich, sweetened cream cheese. Garnish the coffee cake as you wish — a light dusting of raspberry-studded confectioner’s sugar is a striking finish.

This recipe is one of 10 flavorful variations of coffee cake we’re using to celebrate our 2023 Recipe of the Year. Bake them all to find your favorite!

PREP 30 mins
BAKE 35 to 40 mins
TOTAL 2 hrs

Raspberry layer

1 cup (120g) raspberries, fresh preferred*

2 tablespoons (25g) granulated sugar

2 teaspoons lemon juice

1 tablespoon King Arthur Unbleached All-Purpose Flour

Cream cheese layer

6 tablespoons (85g) cream cheese, at room temperature

1 tablespoon granulated sugar

scant ¼ cup (20g) raspberries, fresh preferred*

note: See “tips,” below for details on using frozen berries.

Crumbs

1 cup (120g) King Arthur Unbleached All-Purpose Flour

6 tablespoons (75g) granulated sugar

2 tablespoons (14g) confectioners' sugar, sifted if lumpy

¼ teaspoon table salt

3 tablespoons (43g) unsalted butter, cut into ½" cubes; at room temperature

3 tablespoons (43g) cream cheese, cut into ½" cubes

1 teaspoon King Arthur Pure Vanilla Extract

Cake

1 cup (120g) King Arthur Unbleached All-Purpose Flour

6 tablespoons (75g) granulated sugar

1 teaspoon baking powder

½ teaspoon table salt

¼ teaspoon baking soda

lemon zest (grated rind), of half a lemon

4 tablespoons (57g) unsalted butter, cut into ½" cubes; at room temperature

1 teaspoon King Arthur Pure Vanilla Extract

1 large egg

½ cup (113g) plain Greek yogurt or sour cream*

note: Whole milk or full-fat yogurt (about 5% fat) preferred for the most tender cake.

Topping (optional)

¼ cup (8g) freeze-dried raspberries

¼ cup (29g) King Arthur Snow White Non-Melting Sugar or confectioners' sugar

Directions at kingarthurbaking.com

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