Bake up a better breakfast with a quick and easy recipe for extra-moist cream cheese coffee cake studded with raspberries.
I’ve been a longtime fan of using sour cream as my not-so-secret weapon in baked goods, but it turns out, cream cheese lends that same tang and intense moisture.
Best of all, you can switch up the topping to star whatever fruit is in season, from peaches and pears to blueberries and strawberries.
Pick your fruit, preheat your oven and get ready to wow brunch guests!
Find more inspiration below with recipes for my easy and impressive breakfast favorites.
Raspberry Cream Cheese Pinwheel Pastries: Get the Recipe
Easy Homemade Glazed Doughnut Holes: Get the Recipe
Blueberry Cream Cheese Pastries: Get the Recipe
Easy Cinnamon French Toast Sticks: Get the Recipe
Buttermilk Waffles with Fresh Strawberry Syrup: Get the Recipe
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temp
- 3 oz. cream cheese, at room temp
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup raspberries, divided
- Confectioners' sugar, for topping
- Preheat the oven to 375°F. Line the bottom a 9-inch round cake pan with parchment paper then grease it with cooking spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then add the vanilla extract.
- Alternately add the flour mixture and the buttermilk, beating just until combined, then fold ½ cup of raspberries into the batter.
- Transfer the batter to the prepared baking pan and bake the coffee cake for 20 minutes.
- Remove it from the oven and add the remaining ½ cup raspberries on top, pressing them gently into the coffee cake.
- Return the coffee cake to the oven and bake it an additional 20 to 25 minutes until it is set and a toothpick inserted comes out clean.
- Remove the coffee cake from the oven and let it cool slightly before dusting it with the confectioners’ sugar then slicing and serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.