Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Are you looking for a simple dessert that tastes amazing at any time of the day? This Raspberry Cream Cheese Coffee Cake is the answer to your sweet tooth prayers. 

Raspberry Cream Cheese Coffee Cake


Did we mention we added almond paste to this delicious cake? Well we did and it makes it even better! Not almond extract but almond paste. It makes a huge difference in flavor. We think you will LOVE it as much as we do. The flavor it gives this coffee cake. You of course can leave it out or make it either way depending on your mood.  

While we know that “coffee” is in the name, this doesn’t mean that you actually have to eat this with your morning coffee. (although you totally can if you want!)

This dessert is so good, you can literally eat this anytime that you want. Breakfast, lunch, or dinner, you can’t go wrong with this delicious taste.

Even more than that, it’s one of those treats that have levels and levels of flavor. One minute you’re tasting almond, the next raspberry and then very subtly you’re getting that creaminess of the cream cheese.

A complicated-sounding cake that is actually easy to make? Count us in, time and time again! 


Raspberry Cream Cheese Coffee Cake   


Can you use frozen raspberries for this dish?

If you’re needing something in a pinch, maybe. We don’t really recommend it though because the frozen raspberries will have much more liquid in them than fresh and will cause your cake to be too soggy. 

Fresh is best for this cake and more than likely, you can find them all year long at your local store. You can always substitute another berry such as blueberries or strawberries. 

Raspberry Cream Cheese Coffee Cake   

How do you store leftover Raspberry Cream Cheese Coffee Cake? 

Once you make this cake, you’re going to want to keep it stored in an airtight container so it stays as fresh as possible. Once done, this cake should stay good and delicious for up to 5 days! (and if you want to freeze it after that, you can as well!

Although, we feel that eating this cake fresh is way better than thawing it and having it from frozen!) But it never lasts longer than the 5 days anyways in our house so no worries there! 

Raspberry Cream Cheese Coffee Cake   

Don’t miss out on this delicious coffee cake. It’s perfect to enjoy any time of the day and will be gone before you even realized what happened. Thankfully it makes a big batch and you can just get yourself another piece! 



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Raspberry Cream Cheese Coffee Cake

Are you looking for a simple dessert that tastes amazing at any time of the day? This Raspberry Cream Cheese Coffee Cake is the answer to your sweet tooth prayers. 

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Course: Dessert
Cuisine: American


Coffee Cake

  • 1 cup butter, softened to room temperature

  • 1 ¼ cup granulated sugar, divided

  • ¼ cup almond paste

  • 1 tsp. vanilla extract
  • 3 eggs, room temperature

  • ¾ cup sour cream 

  • 4 cups flour 

  • 1 ¼ tsp. baking soda 

  • 1 ¼ tsp. baking powder 

  • 1 ½ cups fresh raspberries, divided 

Cream Cheese Filling

  • 8 oz. cream cheese, softened to room temperature

  • ½ cup granulated sugar

  • ¼ tsp. almond extract


  • Preheat oven to 350 degrees. 

  • Cream butter, 1 cup of sugar and the almond paste. Add in vanilla, eggs and sour cream and mix until smooth. 

  • Mix in flour, baking soda, and baking powder.

  • Fold half of the raspberries into the cake batter.

  • Prepare the cream cheese filling by mixing 1/2 cup of granulated sugar and the almond extract with the cream cheese.

  • Spray a bundt pan with non-stick cooking spray. Add 1/2 the raspberries to the bottom of the pan.

  • Place half the cake batter in the pan and pat down along the center, making a dent. Add the cream cheese filling along the indentation, and then top it with the remaining batter. Smooth the batter down so it is even.

  • Bake in a 350-degree oven for 50-55 minutes, or until a toothpick inserted into the cake comes out clean.

  • Remove from oven and cool on a wire rack for 30 minutes before tipping the cake out of the pan onto a plate.

  • Top the cake with a simple glaze of powdered sugar mixed with lemon juice and/or milk, and then slice to serve.

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