Moist Raspberry Almond Cream Cheese Coffee Cake
A rich and flavorful coffee cake featuring moist layers of cake, a tangy cream cheese swirl, fresh raspberries, and a crunchy almond topping. Perfect for breakfast or brunch, this easy recipe comes together in under an hour.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1¾ cups (220g) all-purpose flour (can substitute almond flour for gluten-free)
- 1 cup (200g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (180ml) sour cream or Greek yogurt
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) fresh or frozen raspberries
- ½ cup (50g) sliced almonds
- 2 tablespoons (25g) brown sugar
- 1 tablespoon (14g) unsalted butter, melted
- ½ teaspoon almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine melted butter, 1 large egg, vanilla extract, and sour cream or Greek yogurt.
- Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Beat softened cream cheese with ¼ cup sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Spread half of the cake batter evenly in the prepared pan.
- Carefully spoon or dollop the cream cheese mixture on top and gently spread it out without mixing into the batter.
- Drop the remaining cake batter over the cream cheese layer; it does not need to be perfectly smooth.
- In a small bowl, combine raspberries, sliced almonds, brown sugar, melted butter, and almond extract.
- Sprinkle the raspberry almond topping evenly over the cake batter.
- Bake for 45-50 minutes, checking doneness with a toothpick inserted near the center; it should come out mostly clean with a few moist crumbs.
- If topping browns too quickly, tent loosely with foil.
- Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.
- Serve warm or at room temperature.
Notes
Use room temperature ingredients for best results. Fold batter gently to avoid tough cake. Toast almonds lightly for extra flavor. Tent cake with foil if topping browns too fast. Frozen raspberries can be used but should be thawed and drained to avoid excess moisture. For gluten-free option, substitute flour with almond or gluten-free flour blend. Vegan adaptations possible with dairy-free substitutes and flax or chia eggs.
Nutrition
- Serving Size: 1 slice (1/9th of ca
- Calories: 320
- Fat: 15
- Carbohydrates: 40
- Protein: 5
Keywords: coffee cake, raspberry, almond, cream cheese, breakfast, brunch, easy recipe, moist cake, nutty topping