Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Whenever the word “brunch” is mentioned, and especially Easter brunch, this coffee cake drifts through the wide open space of my mind.

Raspberry Cream Cheese Coffee Cake Mise-en-Place Yeah, right! I WISH my mind was a wide open space. To tell the truth, it is crowded with ideas on what I’m going to create next in the OtherWorldly Kitchen. Spring is here. Finally! Rhubarb is shoving every other ingredient aside and screaming, “Me, Me.” Sweet Peas are leaping, twirling, and shouting, “But what about that amazing Chilled Sweet Pea Soup you said you would work up as soon as I hit the fresh market? You promised!” You don’t even want to know what nonsense Basil is whispering. Something about ice cream.
Raspberry Cream Cheese Coffee Cake Step-by-Step (1-4) Nevertheless, as I was saying, this coffeecake drifts through my very crowded mind whenever brunch is mentioned. That’s because it’s so delicious and so easy. It may also have something to do with the fact that people go gaga over it and beg me for the recipe.
Raspberry Cream Cheese Coffee Cake Step-by-Step (5-7) I give it to them, of course, but always reluctantly, because after they see for themselves how easy it is to make, they may begin to question ALL of my seeming feats of culinary magic.
Raspberry Cream Cheese Coffee Cake Step-by-Step (8-10) Plus they might give the recipe to 50 of their closest friends, which would mean that everyone (maybe even one of my family members) would bring this same coffeecake to Easter brunch. And then where would I be?
Icing Raspberry Cream Cheese Coffee Cake

But I’m sure that YOU will keep this recipe strictly to yourself, right?
Raspberry Cream Cheese Coffee Cake Slices


Raspberry Cream Cheese Coffee Cake


2 cups King Arthur unbleached, all-purpose flour, sifted

1 teaspoon baking powder


½ teaspoon fine sea salt

½ cup unsalted butter

3 ounces best quality cream cheese

½ cup milk

½ cup artisan raspberry preserves (or your favorite preserves)


½ cup powdered sugar

1 tablespoon milk

¼ teaspoon vanilla


2 tablespoons toasted sliced almonds

  1. In a large mixing bowl, sift the flour, baking powder, and salt. Whisk vigorously to distribute the baking soda and salt.
  2. With a pastry cutter or the tips of your fingers, cut the cream cheese and butter into the flour mixture.
  3. Quickly and gently blend in the milk.
  4. Turn the dough onto a floured surface and knead VERY LIGHTLY for 4-5 strokes.

    NOTE This is the step at which you can ruin the coffeecake. If you overwork the dough, the pastry will be tough. Just gather the dough together and don’t worry about making it smooth. It will still look a little rough. That’s perfect.

  5. On waxed paper, roll the dough to an 8- by 12-inch rectangle.
  6. Turn dough out onto a lightly greased baking sheet and remove the waxed paper.
  7. Measure and mark the dough lengthwise into thirds.
  8. Spread preserves down the middle third of the dough, keeping it about ½ inch from the mark on both sides.
  9. Make 2¾-inch slight diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center jam-filled area.
  10. Fold strips, first one from one side and then one from the other side in a rotating fashion, over the filling. The coffeecake will now resemble a braid.
  11. Bake in a 425° oven for 12-15 minutes, until the dough is cooked through and the top is lightly browned.
  12. In a small glass measuring cup with a pouring spout, combine the sugar, milk, and vanilla. Drizzle over the top of the coffeecake.
  13. If desired, sprinkle on the toasted sliced almonds while the icing is still wet.
  14. Serve warm.

Makes one 8- by 12-inch coffee cake.


Easter Inspiration

I searched the web for the best-of-the-best ideas to make Easter a festive and memorable day, and here are some my favorites. You are definitely going to want to check these out for your own Easter festivities.

eHow: How to Dye Eggs Naturally

Gorgeous, dreamy pastels to color your Easter eggs. These are much prettier than those made with store-bought dyes.

Our Best Bites: Silk Dyed Eggs

These are the most amazing Easter eggs I’ve ever seen. Old silk ties are used to transfer the pattern on the silk to the surface of the egg. Remarkable and stunning!

The Recipe Girl: Bunny Cupcakes

I’ve seen a couple versions of this pink frosted, bunny-face cupcake on the web, but these are surely the cutest. If I had a little one running around the house, I would be so excited to make these for her.

Cream Puffs in Venice: Let the Whimsy In

This is one of my favorite food blogs and these rose and hydrangea cupcakes are too pretty to eat. I can’t wait to try these gorgeous frosting techniques.

Cabbage Roses and Cupcakes: Lemon Cloud Cupcakes

A simple two color frosting swirl is perfect when subtle cupcake elegance is needed. Perfection.

Dessert Girl: Birds, Birds and More Birds

I’ve seen several versions of this cupcake, topped with a little nest complete with three baby chicks (beaks open), on the web, but these are the absolute cutest.

My Sweet and Saucy: Cupcake Flower Tutorial

I definitely need some guidance in the area of frosting technique and this post gives just that. With the help of this photo tutorial, maybe even I can top cupcakes with these darling flowers.

Martha Stewart: Easter Bunny Cupcakes

This tutorial shows how to use a springerle mold to impress a design into fondant, which is then cut and used to “frost” a cupcake. Elegant.

Farida’s Azerbaijan Cookbook: Zebra Cake

You might want to impress friends and family this Easter with this amazing cake technique. If lively conversation is your goal, this cake is just what you must serve. Stand back and wait for the applause.

Wine Imbiber: Iced Lavender Lemon Tea Cookies

Oh, I’m in love here! Seriously, these iced cookies are over-the-top romantic and charming in an old English garden sort of way. I need to dig out my wedding china (Minton Haddon Hall) to serve tea with these.

Once Upon a Plate: Lavender-Blueberry Ice Cream

Now that I’ve seen purple ice cream, I can’t wait to make it. I’m sure it tastes as good as it looks. I’m a sucker for anything with lavender in it and it’s soooo Easter.

Undercover Cook: Lavender Infused Virgin Mojitos

Lavender-infused virgin mojitos for Easter? Absolutely!

Café Johnsonia: Lavender Limeade

First, you steep culinary lavender in simple syrup, and then you add fresh lime juice and water. Excuse me, I have to dash into the kitchen and make this right now.

The Pastry Project: Lavender Rosemary Shortbread Cookies

I have always loved the country charm and fragrance of lavender. I have lavender lotions, body butters, and bath salts galore, and now culinary lavender is in my kitchen spice drawer as well. Put a tablespoon of the dried flowers in a rich and buttery shortbread cookie and what can I say? Maybe just, “Is the tea ready?”

Barefoot Kitchen Witch: French Yogurt Cake with Marmalade Glaze

This is a Tuesday with Dorie (TWD) selection and this rendition looks charming and romantic. Great photo tutorial as well. Of course you will need Baking from My Home to Yours by Dorie Greenspan to get the actual recipe. Every serious baker should have this book, however.

Cake Journal: Making Poured Fondant Icing

This post shows you how to make your own poured fondant.

Cake Journal: Using Poured Fondant Icing

I love the idea of pouring the fondant rather than rolling it. I also like the effect.

About.com: How to Make Frosting Flowers

These little flowers are so pretty and would be great on top of cupcakes.

Martha Stewart: Chrysanthemum Cupcakes

A stunning cupcake frosting technique, perfect for spring.

Your Best Wedding: Wedding Cupcakes with Flowers

These cupcakes are actually too pretty to eat, but I love looking at them just the same.

Cupcakes and All Things Sweet: Polka Dot Topped Cupcakes

Here, a white chocolate ganache is dotted with color and then left to set. The resulting disks are placed on top of cupcakes, to great effect.

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  1. Casey says

    I have not seen this blog for a long time, however, it was wonderful to see such a great post. Many thanks for all the great recipes.

  2. mic says

    The whole cake looks fantastic, but the slice in the last photo is hard to resist…
    I tried making it, but unfortunately didn’t handle the dough very well. I added about half the milk first, but even then the dough instantly became very wet and difficult to roll. I used 9 ounces of flour, which I think is the correct amount, so I’m not sure what went wrong.
    Could you please offer your advice?
    I’d really like to give it another try.
    Thank you!

  3. coffeebean says

    I have to say, bravo, kudos and thank you for such an awesome recipe… To anyone wanting to try this but thinking it would be too hard, It is easy,, for a danish like pastry without all the steps that a traditional danish pastry takes. I was so blown away with the results.
    The method is so clear and easy to follow. My family loved it…. I made one with a homemade nut filling also, and it was a big hit.. Thanks again for giving this recipe…….

    • Susan S. Bradley says

      Coffeebean, thank you so much for letting us know how this turned out for you. It is a great favorite here as well. :-)

  4. Alex says

    I got to thank you for spending the time to write this recipe. It is in fact very simple compared to other cheese coffee cake. I love the folding part because it is so simple yet unique and stylish. Awesome idea. Thank you very much.

  5. shoestringfoodie says

    i have always wondered how the braided breads and pastries were done. thank you so much for the detailed photos of the braiding process – they are wonderful. and when you actually see it step-by-step, it makes so much sense.
    .-= shoestringfoodie´s last blog ..The Most Perfect Cake: Milk Chocolate and Pear Cake =-.

    • sms bradley says

      Shoestringfoodie, thank you so much! :-) I love showing that particular braiding process bescause the end result is so pretty and the method so easy to execute. I hope everyone will give it a try.

  6. shelly says

    Looks so wonderful! Thank you for posting the recipe and step-by-step photos as well.
    Can I ask if the butter and cream cheese should be cold or room temperature when added to the flour?
    Thank you for a great blog!

  7. Jim-49 says

    I just found the site,its great!! I been making these off of,”The Fresh Loaf”,with the cream cheese bed,for the different fruit,everyone loves them!! This does look so good!! Look up,Floyds,Blue Berry Braid,if you are interested.Thanks,for all your work and time,on this blog,you help many of us be better cooks,and our families enjoy,better food!!!!

  8. says

    I am going to an Easter Brunch, like everyone else, and THIS is what I am taking! I have some lilikoi jam I brought back from the islands,and I think that is screaming for this recipe. Yep, that’s what I will do. Thanks again for the evening drooool.

    Dana Zia´s last blog post..Bunnie Munchies to the rescue!

    • smsb says

      Ohhh… lilikoi jam! Did you bring back macadamia nuts too? Maybe those on top instead of almonds? Now you are making ME HUNGRY.

      Thanks so much, Dana! :-)

  9. FoodOfMiami says

    Great Post! The pics make this look a lot easier than I am sure it is! My Mouth is Watering =)

    FoodOfMiami´s last blog post..Hiro’s Yakko San – North Miami


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