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Raspberry Lemon Cream Cheese Coffee Cake

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  • Author: Jean Van't Hul
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes


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



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


  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.