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Raspberry Cream Cheese Coffee Cake is a vanilla coffee cake filled with raspberry jam and cream cheese. It’s far more delicious than the classic cinnamon swirl.

The thick vanilla coffeecake batter comes together quickly and easily, and is filled with a layer of sweetened cream cheese and jam. I have an obsession with Stonewall Kitchen’s Raspberry Peach Champagne Jam, and I used it since it is in my fridge at all times. You could use any flavor of jam. You could opt to use blueberry, strawberry, or blackberry.

I wouldn’t be surprised if you already have all of the ingredients to prepare this coffee cake. It is made with pantry and fridge staples and is just the thing to make if you feel like spending a weekend morning baking.

You can opt to top the coffee cake with a vanilla glaze, or leave it plain. I think that the glaze looks pretty on the mini coffee cakes, so I added it. I left the loaf of coffee cake unglazed. Even with the glaze, the coffee cakes are not overly sweet.

The best way to bake this coffee cake is probably in a bundt pan. Since I don’t have a bundt pan, I used a mini bundt pan and a bread pan. I think that a bundt pan would be best because it would make a prettier final result than a loaf pan, and the mini bundt cakes have a tendency to be hard to remove from the pan. If you have a bundt pan – use it.

My husband Charles tends to be weird about eating anything that he thinks will be sweet. So I told him that it was raspberry swirl bread and no coffee cake. And he kept going back to the kitchen for more. Does anyone else tell little lies to their significant other?

How to make Raspberry Cream Cheese Coffee Cake:

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Raspberry Cream Cheese Coffee

Raspberry Cream Cheese Coffee Cake is a vanilla coffee cake filled with raspberry jam and cream cheese. It's far more delicious than the classic cinnamon swirl.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 12 servings

Ingredients

For the Coffee Cake:

• 2/3 cup Butter at room temperature
• 1 2/3 cups Granulated Sugar
• 2/3 cup Light Sour Cream
• 4 Eggs
• 1 tablespoon Vanilla or 2 teaspoons Vanilla Paste
• 2 cups Flour
• 1/4 cup Baking Soda
• 1 12.5 ounce jar of Raspberry Peach Champagne Jam (or your favorite jam)
• 8 ounces of 1/3 Less Fat Cream Cheese at room temperature
• 1/4 cup Powdered Sugar
• 1 Egg

For the Glaze:

• 1 cup Powdered Sugar
• 1 tablespoon Butter
• about 2 tablespoons Milk

Instructions

1. Heat your oven to 350 degrees.
2. Place the butter, granulated sugar, and sour cream in the bowl of an electric mixer. Beat on a medium speed until light and fluffy, this will take about 2 minutes. Add the eggs one by one. Then add the vanilla and baking soda. Gradually add the flour while the mixer is running.
3. Next, prepare the cream cheese filling. Whisk the cream cheese, powdered sugar, and egg together.
4. Pour half of the batter into a greased loaf pan or bundt pan. Next, add the cream cheese mixture, and spoon the jam on top. Then pour the remaining batter over the top.
5. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool before adding the glaze.
6. For the glaze, whisk together the powdered sugar, butter, and 1 1/2 tablespoons of milk. Continue to add milk until the glaze is pourable but still thick.
7. Once the coffee cake has cooled, drizzle with the glaze.

Recipe Notes

You can opt to top the coffee cake with a vanilla glaze, or leave it plain. I think that the glaze looks pretty on the mini coffee cakes, so I added it. I left the loaf of coffee cake unglazed. Even with the glaze, the coffee cakes are not overly sweet.