Raspberry Lemon Cream Cheese Coffee Cake

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Raspberry Coffee Cake Recipe

I’m a bit obsessed right now. With raspberries, lemon zest, and cream cheese. All wrapped up in a delicious and addictive coffee cake. Perfect for breakfast, second breakfast (um, should I admit to a third breakfast?), after-school snack, and dessert.

I’ve been baking and tweaking this raspberry lemon cream cheese coffee cake three times in the past week.

It was so good. And it just kept getting better.

It all started with this coffee cake by Pinch of Yum (my new favorite cooking blog!).

I loved the flavors in her recipe but wanted a coffee cake that was lighter and fresher. I wanted fresh raspberries rather than the jam. And I really wanted some lemon with my raspberries and cream cheese.

And so began my week of tweaking (and eating). All in the name of getting it just right.

Raspberry Lemon Cream Cheese Coffee Cake

Raspberry Coffee Cake Recipe

To make the coffee cake just a bit healthier, I used white wheat flour instead of all purpose flour and yogurt in place of sour cream. I also added more baking powder to make the coffee cake lighter. And lemon zest and juice, just because it pairs with raspberries so well, bringing out the fresh, light flavor I wanted.

Raspberry Coffee Cake Recipe

The hardest part was letting the coffee cake(s) cool.

Raspberry Coffee Cake Recipe

But it was so worth it.

Raspberry Coffee Cake Recipe

Here’s the recipe, in case you’d like to bring some raspberry coffee cake goodness into your life. (And if you tweak and bake three coffee cakes in the space of a week and come up with an even better version, please share!)

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Raspberry Lemon Cream Cheese Coffee Cake

  • Author: Jean Van't Hul

Description

Fresh and flavorful coffee cake, filled with raspberry goodness and rich cream cheese. Adapted from Pinch of Yum’s Raspberry Cream Cheese Coffee Cake


Scale

Ingredients

For Coffee Cake

  • 2 1/4 cups white wheat flour
  • 3/4 cup sugar
  • Zest from 2 lemons
  • 3/4 cup butter
  • ½ cup ground or finely chopped almonds (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain yogurt
  • 1 egg
  • 11 ½ cups fresh or frozen raspberries

Cream Cheese Filling

  • 8 ounces softened cream cheese
  • 1/4 cup sugar
  • Juice of 1 lemon
  • 1 egg

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour a 10 inch springform pan.
  2. Mix flour, sugar, lemon zest in a food processor. Add butter, cut into ½ inch pieces, to the flour. Pulse until the butter /flour mixture is crumbly.
  3. Reserve 1 cup of the crumbs for topping. Add ground almonds to topping crumbs (optional).
  4. Dump remaining crumbs into a large bowl and add baking powder, baking soda, salt, yogurt, and 1 egg. Mix until mostly smooth. Gently stir in raspberries. Use spatula or hands to spread batter over bottom of springform pan.
  5. Beat softened cream cheese, 1/4 cup sugar, 1 egg, and lemon juice until smooth. Pour over the batter in the pan. Sprinkle reserved crumbs on top.
  6. Bake for 1 hour. Test doneness by inserting a toothpick.
  7. Let cool completely.

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8 Comments

  • Reply
    kara campbell
    May 17, 2012 at 1:46 pm

    This sounds heavenly, going to try it this weekend!

  • Reply
    molly
    May 17, 2012 at 6:09 pm

    Oh, you should not post things like this. I have no self control in the baking department. (Much the same way I have no control when I see a good kid’s book.)

  • Reply
    Jean Van't Hul
    May 17, 2012 at 9:34 pm

    So glad!

  • Reply
    Jean Van't Hul
    May 17, 2012 at 9:34 pm

    Obviously I have no control in the baking department, either. :) And not much when it comes to good kids’ books.

  • Reply
    Heather
    May 22, 2012 at 8:02 am

    My daughter and I made this yesterday and couldn’t wait for breakfast to try it, it was so yummy! Thanks for sharing the recipe and all the wonderful projects for kids, your blog inspires me!

  • Reply
    Amy F
    May 30, 2012 at 1:37 pm

    Thanks for sharing this yummy recipe. It was the perfect treat for my family today. I really enjoy your blog and all your creative ideas, and want to say a big THANK YOU for inspiring me to start my own art group. We have been meeting a little over a year, and I often check your blog for great ideas to do! :-)

  • Reply
    Krissy
    June 24, 2012 at 8:22 pm

    Great recipe! I was looking for something to use up some lemons and cream cheese and this was way better than the pound cake recipes I found. I subbed 1 C. of almond flour and had to sub strawberries for the raspberries, so I hope it will turn out as good as your original. Especially since I’m making this for my boss’s birthday :)

  • Reply
    Kristin
    January 5, 2013 at 4:32 pm

    Since I don’t have a springform pan, do you have any ideas on an alternative pan?

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