Breakfast Recipe: Raspberry Cream Cheese Coffee Cake

C4Bimbos's picture

Mar. 06, 2016

This VERY impressive coffee cake will seriously blow your mind. I could barely get it out of the oven before everyone devoured it. It's everything you could ever want in a special breakfast treat. I'm not a morning person, but this would get me out of bed in a hurry!


Baking powder 1/2 Teaspoon
Flour 1 1/5 Cup (19.2 tbs)
Baking soda 1/2 Teaspoon
Salt 1/4 Teaspoon
Butter 5 Tablespoon , softened
Sugar 1/2 Cup (8 tbs)
Egg 1
Egg yolk 1 (keep the egg white for the cream cheese mixture!)
Vanilla extract 1 Teaspoon
Sour cream 3/4 Cup (12 tbs)
For raspberry cream cheese filling
Cream cheese 8 Ounce , room temperature
Sugar 1/4 Cup (4 tbs)
Egg white 1
Rasberries 1 Pint (fresh)
For streusel topping
Sugar 1/3 Cup (5.33 tbs)
Flour 1/2 Cup (8 tbs)
Butter 3 Tablespoon , chilled



1.The first thing you want to do is preheat your oven to 350 degrees F. Lightly grease a spring form pan and line the bottom with parchment paper.


2.In a bowl with an electric mixer cream together the softened butter and sugar until smooth.

3.To the butter and sugar add the egg, egg yolk, vanilla extract, and sour cream. Mix together until combined.

4.To the wet ingredients add the flour, baking powder, baking soda, and salt. Mix together until combined and pour it into the greased spring form pan. Spread the mixture evenly and set aside.

5.In another bowl cream together the cream cheese, sugar, and egg white until smooth. Pour that onto the batter and spread evenly to coat the top.

6.Add the fresh raspberries all over the top of the cream cheese mixture and set aside.

7.In another bowl add the cold butter, sugar, and flour. Using your fingers (or a pastry cutter) pinch it together, mixing everything until crumbles form. Pour the streusel evenly on the top of the raspberries and put the cake in the oven.

8.Let the cake cook for 40-45 minutes, or until you insert a knife in the middle and it comes out clean.

9.Once cooked let it sit on the counter for a few minutes before taking it out of the spring form pan.


10. Serve either warm fresh out of the oven or chilled!

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 3757Calories from Fat 1762

 % Daily Value*

Total Fat 201 g309.2%

Saturated Fat 115 g575%

Trans Fat 0 g


Sodium 2287 mg95.29%

Total Carbohydrates 450 g150%

Dietary Fiber 36 g144%

Sugars 248 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet