Go Back

Raspberry Coffee Cake

Our Raspberry Coffee Cake is filled with plump raspberries and a cream cheese filling and topped off with a crunchy streusel topping flavored with a touch of nutmeg and cardamom. 

Category Breakfast
Cuisine American
Keyword Raspberry Coffee Cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author Mean Green Chef



  • 1/4 cup (50 grams) sugar
  • 8 oz. (1 block) cream cheese, room temperature
  • 1 large egg white, room temperature (reserve egg yolk for cake)
  • 1 1/2 cup (188 grams) raspberries, washed + set aside


  • 1 1/2 cups (180 grams) all-purpose flour, unbleached
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Pink Himalayan sea salt or Kosher sea salt, finely ground
  • 3/4 cup (170 grams) butter, room temperature
  • 1/2 cup (100 grams) sugar
  • 1 large egg + 1 egg yolk (reserved from filling), room temperature
  • 3/4 cup (143 grams) Greek yogurt
  • 1 teaspoon pure vanilla extract

Streusel topping

  • 1/3 cup (65 grams) sugar
  • 1/2 cup (60 grams) all-purpose flour, unbleached
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon cardamom, ground
  • 3 Tablespoons (90 grams) butter, chilled + cubed

Decadent Vanilla Icing (optional)

  • 1 cup (100 grams) confectioners' sugar (powdered sugar)
  • 2-3 Tablespoons milk or cream
  • 1 teaspoon pure vanilla extract or vanilla paste


  1. Preheat oven to 350°F/175°C. Grease a 9 i9-inch springform pan and line the bottom with parchment paper. Set aside.

    Spring form pan lined with parchment paper for Raspberry Coffee Cake.


  1. Beat together the cream cheese and sugar on medium-low speed until creamy. 

    Cream cheese and sugar in a large glass bowl for Raspberry Coffee Cake.
  2.  Add egg white end mix on low just to combine. Set aside.

    Cream cheese filling being whipped for Raspberry Coffee Cake.


  1. In a bowl stir together flour, baking powder, baking soda, and sea salt. Set aside.

    Flour, salt, and baking soda and powder for Raspberry Coffee Cake.
  2. In a large bowl, cream together the butter and sugar on medium-low speed. 

    Butter and sugar in a large glass bowl for Raspberry Coffee Cake.
  3. Add egg and egg yolk and vanilla. 

    Butter, sugar, vanilla and two eggs being mixed for Raspberry Coffee Cake.
  4. Slowly mix in the flour mixture alternating with the Greek yogurt. 

    Batter with flour and Greek Yogurt being blended for Raspberry Coffee Cake.
  5. Transfer the batter into the prepared pan and smooth with a spatula. 

    Batter for dough that has been spread into a springform pan.
  6. Spread the cream cheese filling on top. 

    Cream cheese filling that has been spread on top of Raspberry Coffee Cake batter.
  7. Nestle the raspberries into the cream cheese filling. Set aside. 

    Raspberries placed on to of cream cheese filling for Raspberry Cheese Cake.

Streusel topping

  1. Combine the sugar, flour, nutmeg, cardamom, and chilled butter into a food processor and blitz about 10 seconds for pea-sized crumbs. 

    Butter, sugar and flour in the food processor for topping Raspberry Coffee Cake.
  2. The streusel should resemble pea-sized crumbs after going through the food processor. 

    Crumbles in the food processor for topping Raspberry Coffee Cake.
  3. Sprinkle the streusel on top of Raspberry Coffee Cake.

    Crumbles spread on the top of a Raspberry Cheese Cake that is ready to be baked.


  1. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a wire rack for 15 minutes, after cooling run a thin knife around the cake to loosen it from the springform pan. 

    Baked Raspberry Coffee Cake cooling on a wire rack on a wooden background.

Decadent Vanilla Icing (optional)

  1. Whisk together the confectioners’ sugar with the milk and vanilla extract (or paste). Start by adding 2 Tablesppons of milk, if you want a thinner glaze then add more milk until the desired consistency is reached. 

    Vanilla glaze in a large glass bowl for drizzling over Raspberry Coffee Cake.


  1. Drizzle with vanilla icing and eat warm

    Side photo of Raspberry Coffee Cake with thick dripping vanilla glaze.

Recipe Notes

  • Prep time is approximate.
  • Store on the counter up to 2 days at room temperature, tightly wrapped. 
  • Can also be stored in the fridge up to one week, sealed tightly with plastic wrap.