Raspberry Cream Cheese Coffee Cake

This Raspberry Cream Cheese Coffee Cake is the perfect touch of sweetness to your breakfast!  It is drizzled with a confectioners sugar glaze with a surprising cream cheese and raspberry jam filling.  This is really my favorite coffee cake recipe and it was quickly demolished at my Christmas brunch!  

I have been making a variation of this recipe for awhile now, but this is my first time adding a raspberry and cream cheese filling.  You can use this recipe as a base for other filling and topping combinations…so many cakey combo possibilities!  I love making a basic cinnamon coffee cake with a crumb topping with this recipe as a base.  I just can’t stomach buying the DRY grocery store coffee cakes anymore. This coffee cake is just moist perfection.

I have gotten so crazy about conserving my time that I committed a bit of a hosting faux pas.  I cut a piece of cake the day before serving it to company to take pictures.  I mean, shouldn’t I take a picture of something so delicious to share it with everyone?  Then, I had the nerve to delicately place the piece of cake back like it never happened.  The cut lines blended beautifully with the glaze disguise.  Oh what torture…the cake just smelled so delicious and looked so moist!  I just wanted to take a small bite! This took more willpower than passing up that new purse at Kate Spade.  Okay, so I may have bought myself an early birthday present.  Whoops…maybe next time!

More to Love

If you love this Raspberry Cream Cheese Coffee Cake, be sure to check out some of my other favorite brunch ideas!

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Raspberry Cream Cheese Coffee Cake

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

A coffee cake with a raspberry and cream cheese filling and topped with confectioner's sugar glaze.

Course: Breakfast

Servings: 12 servings

Author: Holly @ 3 Yummy Tummies

Ingredients

• Filling:
• 1 8 oz. Cream Cheese; softened
• 1/3 C. Sugar
• 1 Egg
• 2/3 C. Raspberry Jam
• Cake:
• 3/4 C. Sugar
• 2 C. Flour
• 1 Tsp Baking Powder
• 1 Tsp. Baking Soda
• 2 Eggs
• 1 Tsp. Vanilla
• 1/2 Tsp. Salt
• 1 C. Sour Cream
• 1/2 C. Butter; softened
• Glaze:
• 3/4 C. Confectioners Sugar
• 2-3 Tbsp. Milk
• 1 Tsp. Vanilla

Instructions

1. Filling:
2. Beat together cream cheese and sugar; add egg and continue beating until smooth.
3. Set mixture aside.
4. Cake:
5. In a medium bowl mix together flour, salt, baking soda and baking powder.
6. Set mixture aside.
7. In a mixing bowl; cream butter, sugar and vanilla extract.
8. Add in eggs one at a time and continue beating; add sour cream and continue beating.
9. Slowly beat in flour mixture and beat until smooth.
10. Add half of mixture to a prepared (floured/greased) bundt pan.
11. Spoon cream cheese mixture evenly over the middle of the cake batter.
12. Spoon raspberry jam evenly over the cream cheese mixture.
13. Add the remaining cake mixture over the top.
14. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.
15. Allow cake to cool before adding glaze.
16. Glaze:
17. Beat together confectioners sugar, milk and vanilla until smooth.
18. Drizzle over the top of the cake.