Cream Cheese Raspberry Coffee Cake

Cream Cheese Raspberry Coffee Cake! Super easy, from scratch, cake!

This from-scratch Cream Cheese Raspberry Coffee Cake is so easy and delicious, you’ll be making it over and over again!

Cream Cheese Raspberry Coffee Cake

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!

Cream Cheese Raspberry Coffee Cake

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! 🙂

Cream Cheese Raspberry Coffee Cake

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?!

Cream Cheese Raspberry Coffee Cake

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!

Cream Cheese Raspberry Coffee Cake

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!

Cream Cheese Raspberry Coffee Cake

Don’t forget to serve it with a few fresh berries on the side!

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Cream Cheese Raspberry Coffee Cake

Cream Cheese Raspberry Coffee Cake is made from scratch, has swirls of raspberry, and is served warm with a dust of powdered sugar on top!

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

  • 1 (8oz) package cream cheese, 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

  1. 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.
  2. 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.
  3. 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.

Keywords: cream cheese, raspberry, coffee cake,

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
25 Responses
  1. nadia

    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…..

  2. Michelle Cagle

    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.

  3. Jimmie R Creswell

    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…

  4. Glenda

    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.

  5. Naheed

    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 🙂 .

  6. suzanne

    Hi Shawn, I wonder how fresh raspberries would work? Perhaps just swirl them thru ….. Worth a try..
    Love your recipes !

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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