This from-scratch Cream Cheese Raspberry Coffee Cake is so easy and delicious, you’ll be making it over and over again!
I’m just going to come right out and admit it…
I’m not a huge fan of raspberries. GASP!!
It’s the small seeds that get stuck in my teeth that make me shy away from anything with raspberries in it.
I love the flavor, but those seeds… argh!
So when I stumbled across this recipe from Better Homes and Gardens that uses seedless raspberry preserves swirled into a moist cream cheese coffee cake…
Well, you better believe I made it! In fact, I made it twice! 🙂
Why did I not know about seedless raspberry preserves? I’m in love.
This cake was so deliciously moist and had just the perfect amount of sweetness from the raspberries.
I loved swirling the preserves all around the cake. How pretty is that?!
The cake bakes up in just 30 minutes and then it’s ready to slice in to!
What I love most about this cake is that it’s served warm with just a dusting of powdered sugar. You don’t have to wait for the cake to cool and then make a frosting to go on top. It’s simple, elegant and perfect for a quick weeknight dessert or family get-together!
If you’re not a fan of raspberries, you could substitute the raspberry preserves for strawberry or blueberry… or just about any type of preserve or jam you want!
Don’t forget to serve it with a few fresh berries on the side!
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Cream Cheese Raspberry Coffee Cake
Ingredients
- 1 cream cheese, 8oz package, softened
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 3/4 cups all-purpose flour
- 2 eggs
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry preserves
- Sifted powdered sugar
Instructions
- In a large mixing bowl beat cream cheese, granulated sugar, and butter with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, sour cream, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed.
- Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble.
- Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar atop. Cut into squares; serve warm. Garnish with fresh mint and raspberries, if desired.
Nutrition
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Thank you for this recipe! I love this coffee cake! I first tried it 5 years ago and have made it numerous times since.
It is also really nice with a topping of fresh fruit when in season:
Blueberry & peach topping:
3/4 cup blueberries
1 – 2 peaches in slices with skin
5 tbsp. sugar
1/2 tsp. cinnamon
dash of ginger
Distribute fruit evenly over batter. Combine sugar and spices and sprinkle over fruit.
Cherry topping:
1 cup cherries
1/3 cup slivered almonds
5 tbsp. sugar
Distribute cherries evenly over batter. Sprinkle with sugars and top with almond slivers.
Enjoy.
Evi
Thanks for the variations! I love this!! So glad you are enjoying the recipe and making it your own!
WE MADE THIS AGAIN USING 1 CUP APPLE PIE FILLING…………….YES, IT WAS AWESOME!!!
Sweet!! Thanks for reporting back! I’ll definitely give that a try!
THE FIRST TIME WE MADE THIS IT WAS VERY GOOD, THIS TIME WE USED PEACH PRESERVE’S IT WAS A-W-E-S-O-M-E !!!
Ohh! That sounds great!
i just made this cake. was so excited, but the batter was very dense. don’t think it’s supposed to be like that. don’t know what i did wrong…..
I have to agree with you. Seems like too much flour. I added a bit less and hoping for a decent result.
Hmm… I’ve always had great results with this recipe as written. I’m wondering if you’re at a higher elevation maybe?
I have made this three times during the last week. Everyone loves it. I’ve used raspberry and strawberry, today it’s blueberry’s turn.
Awesome! So glad you’re enjoying it!
this was is so good and so easy to make…I took it to brunch after church…I made mine with cherry preserves… thank you for a wonderful recipe…
I attempted this cake with my preschool students today! Even though their measurements are not done to a t-, the cake turned out very delicious and they ate every last crumb that was left. Fantastic and simple recipe. Will definitely be making this again.
Such a delicious dish, I will tell this to my wife .
Hi I’m planning on making this but I don’t have sour cream what could I substituted for yogurt or buttercream ? Looks yummy tks
I would try a plain greek yogurt in place of the sour cream.
I am an old cake lover :). Since teenage, I have been enjoying various kinds of cakes and then I started preparing different cakes myself. By today, I have made more than 100 cakes from different recipes. I mostly picked recipes from http://kfoods.com/cake_recipes/sponge-cake-recipes and found them very delicious to eat. That’s true :). I make good cakes. But still today when I see a new cake recipe, I wonder how fast new cakes are coming and coming to this world. Due to short time these days, I do not make cakes very frequently but do it somehow at some time. I liked your cake cheers 🙂 .
i have heard first time about Coffee Cake, but will try it at my home. Thanks for this.
Shawn, this looks lovely! That swirl is so beautiful! And I love raspberry, and cake (especially for breakfast) — can’t wait to make this!
Thank you so much Joan! 🙂
Hi Shawn, I wonder how fresh raspberries would work? Perhaps just swirl them thru ….. Worth a try..
Love your recipes !
You might want to run them through a food processor first? I’m not sure how well they would swirl as a whole berry?
You could add a cup or two to the batter before you add it to the pan. Just fold them in gently,
Oh baby! This looks delicious! And I agree, why not try it with all kinds of preserves??
I know! I think a blackberry preserve would be fantastic!
My kids would LOVE this and so would I.
It’s so great, and it’s easy too, which is a double win! 🙂