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Raspberry Cream Cheese Coffee Cake

A moist and delightful coffee cake with a tangy raspberry jam swirl and a rich cream cheese layer, perfect for brunch or gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 1/4 cups flour
  • 3/4 cup sugar for the batter
  • 3/4 cup butter cold, for crust
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 large egg for the batter
  • 8 ounces cream cheese softened, for the cream cheese layer
  • 1/4 cup sugar for the cream cheese mixture
  • 1 large egg for the cream cheese mixture
  • 1/2 cup raspberry jam

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix flour, 3/4 cup sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture.
  3. Reserve 1 cup of the crumbs for topping.
  4. Combine the remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg.
  5. Mix until the batter is mostly smooth.
Baking
  1. Spread the batter in the bottom of a lightly greased 9x13 baking pan.
  2. Beat the softened cream cheese, 1/4 cup sugar, and 1 egg until smooth.
  3. Pour the cream cheese mixture over the batter and spread it in an even layer.
  4. Spoon the jam over the cream cheese layer and swirl with a knife to create a marbled effect.
  5. Sprinkle the reserved crumbs on top.
  6. Bake for 45-55 minutes until a knife inserted comes out clean.

Notes

Serve slices slightly warm or at room temperature. A light dusting of powdered sugar can enhance the visual appeal. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze slices wrapped tightly.