This Raspberry Ripple Coffeecake has always had a special place in my baking repertoire. A rich, quick to make treat for breakfast or snacking, this has a crumb topping. Eaten warm or room temperature, coffeecakes are always a treat.
While this cake highlights raspberry, any favorite flavor jam can be substituted. This Raspberry Ripple Coffeecake is usually made in a 9 inch round pan, but I decided to alter the sizes to make a smaller cake and also feature regular and large Texas size cupcake pans for individual treats.
The cream cheese in the batter makes a particularly moist coffeecake that keeps well.
One last note, these freeze extremely well. Just cool completely, pop into freezer proof bags and tuck into the freezer where they will await your pleasure at a later time.
I prefer to reheat in a 350 degree oven where they will defrost and warm. The time will depend upon the size but range from 25 to 30 minutes for the large cakes and 15 to 20 minutes for the individual ones.
Speedy to make, easy to enjoy this Raspberry Ripple Coffeecake is a delight anytime.
Crumb Topping
4 tablespoons (1/2 stick) butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg yolk
3/4 cup flour (105 grams or 3 1/2 ounces)
1/2 cup cake flour* (50 grams or 1 3/4 ounces)
Water, if needed
*If you don’t have cake flour, use 1 cup + 3 tablespoons all purpose flour.
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 water 1 teaspoon at a time. Do not over mix. Set aside.
Raspberry Ripple Coffeecake
1 3/4 cup all purpose flour (240 grams or 8 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese, softened
4 ounces (1 stick) butter, softened
1 cup sugar
2 eggs
1/4 cup milk
1 teaspoon almond extract
1/2 cup raspberry jam
Preheat the oven to 350 degrees. Line the bottom of selected pans with parchment paper and spray the paper and sides of pans. I cut small circles of parchment for the cupcake pans. This is optional but I highly suggest it. 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. 
Add the flour mixture and
beat on low until well blended.
Assembly
Select from the following. Bake according to the times given or until a tester comes out clean. The crumbs will be golden brown when done.
I am showing photos for one large cake but the technique is the same no matter what size kyou are using.
1 – 9×2 inch round pan – use half the batter in the bottom, 
all the jam to within about and inch from the edge and 
top with the remaining batter. Top with all the crumbs. 
Bake for 50 to 60 minutes until the crumbs are golden and a tester comes out clean.
2 – 6×2 inch round pans – use 1/4 the batter in each pan. Top with 1/2 the jam and and the half the remaining batter over the jam in each pan. Top each pan with half the crumbs. Bake for 30 to 40 minutes.
3 – About 6 large muffin size – use about 1/2 cup batter per muffin, dividing in half. Bake for about 25 to 30 minutes.
4 – About 10 regular muffin size – use about 1/4 cup batter per muffin, dividing in half. Bake for about 20 to 25 minutes.
Top with the crumbs, all of them for the 9”, half for the two 6”, and divide as needed for the muffin tins.
Cool and sprinkle with powdered sugar.
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!
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.
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.
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.
This cake will be my project this weekeand.
Hi Thida: It is easy to do so you should have plenty of your weekend left.
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!
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?
I can’t see why not. Just spray the tube pan well. What is the other 1% if not yummy?
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
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.
Hi, how about making it in a spring form pan?
Sure. That’s fine also.