Raspberry Cream Cheese Coffee Cake Recipe

Raspberry Cream Cheese Coffee Cake

This guest favorite recipe has it all. Almond crunch and crumble combine to make a delicious and flavorful coffee cake with a delightful texture. The cream cheese filling keeps the cake extra moist around the raspberries and jam swirls, while tart balances with sweet in every spoonful.

Great for a brunch or afternoon tea, we enjoy serving this coffee cake in individual ramekins to follow a savory egg dish to start the day.

Recipe comes from the Prairie Manor B&B in Goshen, Indiana

Before You Start

Preheat  oven to 350 degrees F

Prep  greased and floured 9” spring form pan OR a 9×12” square pan

Cook Time  30-40 minutes


  • 2 ½ cup flour
  • ¾ cup sugar
  • ¾ cup butter – cold
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sour cream
  • 1 tsp almond extract
  • ½ cup raspberry jam
  • 1 egg
  • raspberries
  • ½ cup sliced almonds for topping

Cheese filling

  • 8 oz package cream cheese, softened
  • 1 egg
  • ¼ cup sugar


  1. Preheat oven to 350 degrees.
  2. Combine flour and sugar.
  3. Cut in butter until mixture resembles coarse crumbs.
    1. Set aside 1 cup of crumbs for topping.
  4. To remaining mixture add baking powder, baking soda, salt, sour cream, egg and almond extract. Mix well.
  5. Spread batter over bottom of a greased and floured 9” spring form pan or a 9×12” square pan.
    1. Then spread cheese filling evenly over the batter.
    2. Next carefully spread the raspberry jam over cheese filling.
    3. Then, spread a layer of fresh or frozen raspberries over jam.
  6. Add the almonds to the 1 cup of crumb topping.
  7. Sprinkle the topping evenly over the raspberries.
  8. Bake 40-50 minutes or until cheese filling is set and crust is a golden brown.
  9. Cool 10 minutes and remove sides of pan if using the spring form pan.

Bon appétit!

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