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    Home > Coffee Cakes

    Published: Mar 16, 2017 · Modified: Apr 2, 2023 by Helen S Fletcher · This post may contain affiliate links · 19 Comments

    Easily Made Raspberry Ripple Coffeecake

    Jump to Recipe Print Recipe

    If you're looking for a really easy, quick to make, great tasting, crumb topped coffee cake this Raspberry Ripple Coffee Cake is it. A simple cream cheese batter mixes up in minutes for a cake that is perfect anytime of the day.

    A slice of Raspberry Ripple Coffee Cake sits on a plate with a cup of tea.

    Cream Cheese is the magic ingredient that keeps this exquisite coffeecake moist and flavorful for days, if it lasts that long. Speedy to make, easy to enjoy these  Raspberry Ripple Coffeecakes are a delight anytime.

    Crumb Topped Coffee Cakes seem to be a hit with everyone. Here's a couple of more for your consideration. Apricot Crumb Coffee Cake with its almond paste crumbs as well as the Cuccidati Coffee Cake borrowing the filling from that best of all cookies Cuccidati.

    Jump to:
    • Why You'll Love this Coffee Cake
    • Recipe Ingredients
    • Step- By- Step Instructions
    • Recipe FAQS
    • Storage
    • Expert Tips
    • Other Wonderful Coffee Cakes
    • Raspberry Ripple Coffeecake
    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Why You'll Love this Coffee Cake

    • The crumbs are super easy to make.
    • The cream cheese makes this thick batter delightfully tender and moist with a long shelf life.
    • Most of the ingredients are already on hand or easy to get.
    • This recipe can be made a number of different ways from a single coffee cake to great muffins.
    • It can be frozen after baking. Thaw at room temperature. Wrap in foil, leaving a small opening and refresh in a 350°F oven for about 20 to 25 minutes.

    Recipe Ingredients

    Crumb Topping

    Ingredients for crumb topping are flour, cake flour, butter, sugar, vanilla, and egg yolk.

    Ingredients read left to right.

    BACK ROW: All-purpose flour, unsalted butter, cake flour

    FRONT ROW: Vanilla, sugar, egg yolk

    Coffee Cake ingredients include, flour, cream cheese, sugar, eggs, milk, jam, baking powder, baking soda, ,salt and unsalted butter.

    Ingredients read left to right.

    BACK ROW: All-purpose flour, cream cheese, granulated sugar

    SECOND ROW FROM BACK: Eggs, milk, raspberry jam

    THIRD ROW FROM BACK: Almond extract, baking powder, salt,baking soda

    FRONT ROW: Unsalted butter

    *Be sure to see the recipe card below for the full ingredients list & instructions!*

    Step- By- Step Instructions

    Crumbs

    Step 1. Cream the butter and sugar until light.

    The egg yolk and vanilla  are added to the creamed butter and sugar.

    Step 2. Add the egg yolk and vanilla to the creamed butter and sugar.

    Add the all-purpose and cake flour to the crumb batter.

    Step 3. Add the all-purpose and cake flours.

    Crumbs in the mixing bowl.

    Step 4. Crumbs mixed. Some are large some are smaller.

    Bottom of crumb mixture not in crumbs.

    Step 5. Scrape the bottom and if some of the mixture is not in crumbs, break up by hand. If you run the in the mixer again there is a chance of the crumbs becoming paste.

    Step 6. Place the crumbs in a bowl and refrigerate while making the coffee cake batter.

    Coffee Cake Batter

    The flour, salt, baking powder and baking soda are in a bowl.

    Step 1. Combine the flour, baking powder, baking soda and salt in a bowl. Whisk together and set aside.

    The unsalted butter, cream cheese and sugar are in a mixing bowl.

    Step 2. Without cleaning the mixing bowl, add the butter, cream cheese and sugar.

    The butter, cream cheese and sugar are creamed in the mixing bowl.

    Step 3. Cream the butter , cream cheese and sugar until very light.

    The eggs, milk and almond extract have been added to the creamed mixture.

    Step 4. Add the eggs, milk and almond extract.

    The liquid ingredients have been blended into a runny mixture.

    Step 5. Beat together, scraping often to obtain a smooth, liquidy mixture.

    The flour has been added to the mixing bowl.

    Step 6. Add the flour to the mixing bowl.

    The thick cake batter is fully mixed in the mixing bowl.

    Step 7. Beat the mixture on low, scraping often, until it is a smooth, thick batter.

    Half of the batter is spread in the bottom of the pan.

    Step 8. Spread about half of the batter into the bottom of a cheesecake or spring form pan.

    The raspberry jam is spread to about ½ inch of edges of the pan.

    Step 9. Spread the jam to within ½ to ¾ inch from the edge of the pan.

    The top batter is dolloped over the raspberry filling.

    Step 10. To make spreading the top on easier, dollop the dough over the filling.

    The top batter is spread smoothly over the jam layer.

    Step 11. Carefully spread the top batter over the filling to the edge of the pan.

    The crumbs are spread over the batter.

    Step 12. Spread the crumbs evenly over the top layer. Press them down lightly to make sure they adhere.

    The baked, cooled caked is placed on a can so the sides of the cheesecake pan can drop down.

    Step 13. To release the cake from the cheesecake pan, go around the edges to make sure they are free. Place it on a can (preferable 28 ounces) and slide the side down. Remove the cake to a cake plate with a pair of pancake turners under the bottom.

    Whole coffee-cake dusted with powedered sugar on a serving tray.

    Step 14. Dust the cake with powdered sugar and place on a serving tray.

    Recipe FAQS

    What makes a coffee cake a coffee cake?

    A coffee cake is a single layer cake, with or without a crumb or streusel topping that is often, but not always, filled with streusel, fruit, jam or chocolate. It is less sweet than a cake and as the name implies often served with coffee or tea.

    What is the origin of coffee cake?

    While Germany is most often credited, the Danes came up with an early version of sweet bread served with coffee. It most likely came from different cultures.

    Are crumb cakes and streusel cakes the same thing?

    I don't think so, but some differentiate them by their topping. A crumb cake has a deep layer of cake crumbs that may or may not be flavored with cinnamon where as the streusel layer contains more sugar, often brown sugar, usually cinnamon and is less dense as a topping. It is often used as a filling that is rippled inside the coffee cake.

    Storage

    • The coffee cake stores well for 3 or 4 days at room temperature if under a cake cover or wrapped.
    • It can also be frozen for a couple of months, well wrapped in foil. Thaw at room temperature. Wrap in foil, leaving a small opening and refresh in a 350°F oven for about 20 to 25 minutes.

    Expert Tips

    • Butter is often referred to as room temperature but I prefer the word softened butter. Room temperature butter is dependent upon the room being the right temperature not too hot and not too cold. A temperature of 70°F to 73°F allows the butter and sugar to cream together into a light mixture. Temperatures below that result in a sandy mixture.
    • To easily obtain softened butter if it comes from the fridge, cut it into ½" or less pats and place them on plate while preparing the rest of the ingredients. In any case do not microwave as it usually melts in the middle before the ends get softened.
    • When adding flour to any type of cake recipe, beat on low to minimize the formation of gluten which will toughen the cake texture.
    • I have referred to a cheesecake pan as opposed to a springform pan. I discovered these when I had the bakery and much prefer them. A good comparison can be found in the Definitive Bailey's Cheesecake.
    • Any flavored jam can be used for the filling. If you have a good preserve that has pieces of fruit in it, place it in a blender or processor to smooth it out. Dark jams show up best as the ripple.
    A slice of coffee cake on a plate with a cup of tea and a blue napkin.

    Other Wonderful Coffee Cakes

    • A piece of the New York Crumb cake on a plate with a stack in the background.
      New York Style Crumb Cake
    • Blueberry Crumb Coffee Cake
      Blueberry Crumb Coffeecake
    • Cuccidati Coffeecake
      Cuccidati Coffeecake
    • Pina Colada Coffeecake

    Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks!

    Raspberry Ripple Coffeecake on a white plate with a cup of tea.

    Raspberry Ripple Coffeecake

    Helen S Fletcher
    If you're looking for a really easy, quick to make, great tasting, crumb topped coffee cake this Raspberry Ripple Coffee Cake is it. A simple cream cheese batter mixes up in minutes for a cake that is perfect anytime of the day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Breakfast, Cake, Dessert
    Cuisine American
    Servings 14 servings
    Calories 391 kcal

    Equipment

    • 9x3 inch round cheesecake or springform pan use half the batter in the bottom, all the jam and remaining batter on top. Top with all the crumbs. Bake for 50 to 60 minutes.
    • 6x3 inch round pans use ½ the batter and jam in each pan. Top each pan with half the crumbs. Bake for 30 to 40 minutes.
    • About 6 to 8 Texas muffin size use about ½ cup batter per muffin, dividing in half. Bake for about 25 to 30 minutes.
    • About 10 to 12 regular muffin size use about ¼ cup batter per muffin, dividing in half. Bake for about 20 to 25 minutes.

    Ingredients

    Crumb Topping

    • ¾ cup all-purpose flour (105 grams or 3 ½ ounces)
    • ½ cup cake flour* (50 grams or 1 ¾ ounces)
    • ½ cup sugar (100 grams or 3 ½ ounces)
    • ¼ cup unsalted butter softened (60 grams, 2 ounces or ½ stick)
    • 1 teaspoon vanilla
    • 1 egg yolk
    • Water if needed
    • *If you don’t have cake flour use 1 cup + 3 tablespoons all purpose flour.

    Coffeecake

    • 1 ¾ cups all purpose flour (240 grams or 8 ½ ounces)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 8 ounces cream cheese softened (225 grams)
    • ½ cup unsalted butter softened (114 grams, 4 ounces, or 1 stick)
    • 1 cup granulated sugar (200 grams or 7 ounces)
    • 2 large eggs
    • ¼ cup milk, whole or 2%
    • 1 teaspoon almond extract
    • ¾ cup seedless red raspberry jam

    Instructions
     

    Crumbs

    • Whisk together the all-purpose and cake flour. Set them aside.
    • Cream the butter and sugar until light.
    • Add the vanilla and egg yolk, mixing completely.
    • Add the flour and mix until large crumbs form. If they do not, add 1 tablespoon water.
    • Scrape the bottom often, so the crumbs do not get packed down there. Do not over mix. Refrigerate while making the coffeecake.

    Coffeecake

    • Preheat the oven to 350°F. Spray the selected pans from above well and set aside.
    • Combine the flour, baking powder, baking soda and salt. Whisk together and set aside.
    • In the same mixing bowl as the crumbs were made, cream the cheese, butter and sugar until light.
    • Add the eggs, milk and almond extract and beat until well mixed, scraping as necessary for a smooth batter.
    • Add the flour mixture and beat on low to obtain a smooth batter, scraping several times as this is very thick.
    • Spread half of the batter evenly in the bottom of the selected and sprayed pan. Spread the jam to within ½” to ¾” of the edges of the pan. It will spread when the top is put on.
    • Dollop large clumps of the remaining batter over the jam. This will make it easier to spread without disturbing the jam underneath too much. Don’t worry about getting it exactly smooth, just make sure you take the batter to the edge of the pan.
    • Spread the crumbs evenly over the top, starting at the outer edge and move in towards the center.
    • Place on a parchment lined sheet pan for ease of going in and out of the oven. It also saves clean up if the jam leaks.
    • Bake according to the times given above for the specified pan or until a tester comes out clean. The crumbs will be golden brown when done. Cool and sprinkle with powdered sugar to serve.

    Notes

      • Butter is often referred to as room temperature but I prefer the word softened. Room temperature butter is dependent upon the room being the right temperature not too hot and not too cold. A temperature of 70°F to 73°F allows the butter and sugar to cream together into a light mixture. Temperatures below that result in a sandy mixture.
      • To easily obtain softened butter if it comes from the fridge,  cut it into ½" or less pats and place them on plate while preparing the rest of the ingredients. In any case do not microwave as it usually melts in the middle before the ends get softened.
      • When adding flour to any type of cake recipe, beat on low to minimize the formation of gluten which will toughen the cake texture.
      • I have referred to a cheesecake pan as opposed to a springform pan. I discovered these when I had the bakery and much prefer them. A good comparison can be found in the Definitive Bailey's Cheesecake.
      • Any flavored jam can be used for the filling. If you have a good preserve that has pieces of fruit in it, place it in a blender or processor to smooth it out. Dark jams show up best as the ripple.

    Nutrition

    Serving: 14gCalories: 391kcalCarbohydrates: 55gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 83mgSodium: 180mgPotassium: 79mgFiber: 1gSugar: 31gVitamin A: 579IUVitamin C: 2mgCalcium: 49mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Other recipes you might like

    • Cuccidati Coffeecake
      Cuccidati Coffeecake
    • Blueberry Crumb Coffee Cake
      Blueberry Crumb Coffeecake
    • Danish Butter Cake
      Danish Butter Cake
    • A piece of the New York Crumb cake on a plate with a stack in the background.
      New York Style Crumb Cake
    Print Friendly, PDF & Email

    More Coffee Cakes

    • A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.
      Apple Cinnamon Coffee Cake
    • A slice of Easier Danish Pastry sits on a silver cake server with the braid in the background.
      Easier "Danish Pastry" Recipe
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Crumb topping on a multi-colored plate.
      Crumb Topping

    Reader Interactions

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      5 from 1 vote (1 rating without comment)

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    1. Kelly says

      May 08, 2024 at 9:15 am

      I made this coffee cake for a work breakfast potluck, and everyone raved about it. Thank you for the great recipe. It was well written and easy to execute. I can't wait to try your apricot coffee cake next!

      Reply
      • Helen S Fletcher says

        May 08, 2024 at 11:51 am

        Hi Kelly,So happy that your offering was a hit. We made a lot of those when I had the bakery. That recipe makes great cupcakes too. Just spoon the batter into the cupcake paper, half way up, add the jam and top with more batter and crumbs. Thanks for your kind words.

        Reply
    2. Diane Perris says

      March 30, 2023 at 10:00 pm

      I made this yesterday and it turned out delicious. I used blueberry jam as that's what I had in the pantry, so I added some lemon zest to the crumble and batter. I bake at 4000' so I also added a bit of extra salt out of habit.
      This was my first time trying a coffee cake and it truly was easily made. I learned that I'm not so great at eyeballing "1/2 the batter" ( I made it in a 9" springform pan), so I ended up with the ribbon of jam at the bottom and most of the cake on top. But that didn't affect the flavor and texture one bit of course. The only change I'd make next time is a bit more jam, maybe 3/4 cup.
      Now that I feel confident with this basic recipe I can see so many fun possible variations. I like the suggestion of lemon curd/marscarpone, and it would also be fun to try something with fresh figs. Or peach jam. Or even strawberry/basil. Lots of options! Thanks Helen for such a solid recipe.

      Reply
      • Helen S Fletcher says

        March 30, 2023 at 10:31 pm

        Hi Diane, Love your thoughts. It is indeed variable and so glad you had a good outcome for our first time.

        Reply
    3. Barb says

      March 28, 2023 at 3:14 pm

      Can't wait till I try the Raspberry Ripple Coffee Cake!
      Thanks for sharing!
      Barb

      Reply
      • Helen S Fletcher says

        March 28, 2023 at 3:49 pm

        Hi Barb - Pretty sure it will become a favorite.

        Reply
    4. Tim Malm says

      March 25, 2017 at 12:14 am

      I baked this recipe in two 6-inch cheesecake [not springform] pans. The crunchy cooky-like topping, caps a rich, tender, tangy, almond flavored cake. Adding a 1/4 teaspoon of cardamom to the crumb topping incorporates a subtle taste, that most people ‘can’t quite place.’ The generous jam ripple is essential, as it lends both visual and flavor interest. I find red jams to more attractive than purple in the finished product. Helen, please would you consider publishing your idea for a ‘sugar and spice’ ripple concoction?

      Thank you for this very tasty coffeecake recipe!

      Reply
      • hfletcher says

        March 25, 2017 at 8:09 am

        Hi Tim: Love the cardamom - it is an excellent suggestion. I like the sugar and spice idea and if I ever get the chocolate cake I am working on for the bottom layer of the Turtle cake done, I'll work on that. Love hearing from those that make the recipes and think we can all benefit from expanding upon the ideas offered.

        Reply
    5. Tim Malm says

      March 23, 2017 at 11:34 am

      This coffeecake is exactly what that cream cheese lurking in my refrigerator was made for. It's time to bake something besides Helen's cooky recipes! Chocolate chip and pecan were a hit with family in Chicago last weekend. Be sure to take the time to toast the nuts, it's easy flavor booster that people really notice.

      Reply
      • hfletcher says

        March 24, 2017 at 3:33 am

        Hi Tim - I completely agree toasting nuts in recipes ups the flavor. Glad the cookies were enjoyed. Wait till they taste this. You have a lucky family.

        Reply
    6. Thida Sutana LaManna says

      March 17, 2017 at 11:28 am

      This cake will be my project this weekeand.

      Reply
      • hfletcher says

        March 18, 2017 at 9:44 am

        Hi Thida: It is easy to do so you should have plenty of your weekend left.

        Reply
    7. Nikki says

      March 16, 2017 at 6:21 pm

      You may have solved a "puzzle" for me. The Cheesecake Factory has a cake that I have been trying, in my mind to figure out how to make. It is a Lemoncello cake, it has the Crumb Topping, a lemon curd in it as well as a rather thick layer of Marscapone filling. I may try making this ad cutting the cake and doing the marscapone filling. It can't possibly be "bad"..not with all the goodness that is going into it!

      Reply
    8. Carolyn says

      March 16, 2017 at 5:48 pm

      This looks beautiful and looks like it would fill the need of a cake i need to make for next week. Just wondering if you feel it could work in a tube pan?

      Reply
      • hfletcher says

        March 16, 2017 at 6:01 pm

        I can't see why not. Just spray the tube pan well. What is the other 1% if not yummy?

        Reply
    9. Marisa @ All Our Way says

      March 16, 2017 at 5:35 am

      Beautiful cake!! I'm in a lemon mood -- how would lemon curd work out? I see so many possibilities. Thank you for the inspiration! Happy St. Paddy's Day

      Reply
      • hfletcher says

        March 16, 2017 at 11:31 am

        Hi Marisa - I think Lemon Curd would be great. Add some lemon zest to the cake as well to reinforce it. This is a good recipe for variation.

        Reply
        • Lucienne Caverson says

          March 17, 2017 at 1:05 am

          Hi, how about making it in a spring form pan?

          Reply
          • hfletcher says

            March 17, 2017 at 4:18 am

            Sure. That's fine also.

            Reply

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