Raspberry Cream Cheese Coffee Cake

moka coffee pot

A rich coffee cake featuring a smooth cream cheese filling and tart raspberries, perfect for a morning treat or dessert.

Prep Time 10

Total Time 10

Servings 10 servings

Calories 280 kcal

Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
In another bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract.
Gradually add the dry ingredients and almond milk, mixing until smooth.
Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with sugar, vanilla, and one egg until smooth.
Assemble the Cake:
Pour half of the cake batter into the prepared pan.
Spoon the cream cheese filling over the batter, then add raspberries.
Top with the remaining cake batter.
Make the Streusel Topping:
Combine flour, sugar, butter, and cinnamon. Sprinkle evenly over the batter.
Bake:
Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool for 10 minutes before removing it from the pan.