Amish Raspberry Cream Cheese Coffee Cake

This Amish-inspired coffee cake brings together tender sour cream cake, a smooth cream cheese filling, ribbons of raspberry preserves, and a buttery cinnamon crumb topping. It is comforting enough for a family breakfast and pretty enough to serve for brunch or dessert. Despite the name, there is no coffee in the cake—it is simply wonderful alongside a cup.

Quick Recipe Version (TL;DR)

• Yield: 12 servings; one 9-inch cake
• Prep Time: 30 minutes
• Cook Time: 65 minutes
• Total Time: 2 hours 35 minutes, including 1 hour of cooling

Quick Ingredients

• Cake: 2 cups (240 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1/2 cup (113 g) softened unsalted butter, 3/4 cup (150 g) granulated sugar, 2 large eggs, 3/4 cup (180 g) full-fat sour cream, and 2 teaspoons vanilla extract.
• Cream cheese filling: 8 ounces (226 g) softened full-fat block cream cheese, 1/4 cup (50 g) granulated sugar, 1 large egg, and 1 teaspoon vanilla extract.
• Raspberry layer: 3/4 cup (240 g) raspberry preserves.
• Cinnamon crumbs: 3/4 cup (90 g) all-purpose flour, 1/3 cup (70 g) packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon fine salt, and 4 tablespoons (57 g) melted unsalted butter.
• Optional garnish: 1/4 cup (30 g) fresh raspberries.

Do This

• 1. Heat the oven to 350°F (177°C). Grease a 9-inch springform pan and line its bottom with parchment paper.
• 2. Mix the crumb ingredients with the melted butter until clumps form; refrigerate while you prepare the remaining layers.
• 3. Beat the cream cheese with 1/4 cup sugar until smooth, then mix in 1 egg and 1 teaspoon vanilla.
• 4. Whisk the cake’s dry ingredients. Separately, cream the softened butter and 3/4 cup sugar, beat in 2 eggs and 2 teaspoons vanilla, then mix in the dry ingredients alternately with the sour cream.
• 5. Spread two-thirds of the batter in the pan. Add the cream cheese filling, spoon on the preserves, and lightly swirl. Dot the remaining batter over the filling and sprinkle with crumbs.
• 6. Bake for approximately 65 minutes, until the cake is set and a tester inserted into a cake-only area comes out without raw batter. Cool for 1 hour before removing the pan’s outer ring and slicing.

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Why You’ll Love This Recipe

• Four delicious textures: Soft cake, creamy filling, glossy raspberry ribbons, and crisp cinnamon crumbs.
• Balanced sweetness: Tangy sour cream and raspberry preserves keep the rich layers from tasting overly sweet.
• Beautiful without extra decorating: The golden crumb topping makes every slice look special.
• Easy to make ahead: It keeps well in the refrigerator and makes a lovely brunch centerpiece.

Grocery List

• Produce: Fresh raspberries, optional for serving.
• Dairy: Unsalted butter, full-fat block cream cheese, full-fat sour cream, and 3 large eggs.
• Pantry: All-purpose flour, granulated sugar, light brown sugar, raspberry preserves, baking powder, baking soda, fine salt, ground cinnamon, and vanilla extract.

Full Ingredients

For the Sour Cream Cake

• 2 cups (240 g) all-purpose flour, spooned into the measuring cup and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened, plus 1 teaspoon for greasing the pan
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup (180 g) full-fat sour cream, at room temperature
• 2 teaspoons vanilla extract

For the Cream Cheese Filling

• 8 ounces (226 g) full-fat block cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the Raspberry Ribbons

• 3/4 cup (240 g) raspberry preserves, stirred until spreadable

For the Cinnamon Crumb Topping

• 3/4 cup (90 g) all-purpose flour
• 1/3 cup (70 g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon fine salt
• 4 tablespoons (57 g) unsalted butter, melted and cooled for 5 minutes

For Serving, Optional

• 1/4 cup (30 g) fresh raspberries

Step-by-Step Instructions

Step 1: Prepare the oven and pan

Heat the oven to 350°F (177°C) with a rack in the center. Grease the bottom and sides of a 9-inch springform pan with sides at least 2 1/2 inches tall using 1 teaspoon butter. Line the bottom with a parchment round. Set the pan on a rimmed baking sheet to catch any small leaks during baking.

For smooth mixing, the cake butter and cream cheese should be soft enough to yield to gentle pressure but should not look melted or greasy.

Step 2: Make the cinnamon crumbs

In a medium bowl, stir together the 3/4 cup flour, brown sugar, cinnamon, and 1/8 teaspoon salt. Pour in the melted, slightly cooled butter and stir with a fork until no dry flour remains and the mixture forms small and medium clumps.

Refrigerate the topping for 10 minutes while you make the filling and batter. Chilling helps the crumbs hold their shape instead of disappearing into the cake.

Step 3: Mix the cream cheese filling

In a separate bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer on medium-low speed for 1 minute, scraping the bowl as needed. The mixture should look smooth and free of cream cheese lumps.

Add 1 egg and 1 teaspoon vanilla. Beat on low speed for 30 seconds, just until combined. Set aside. Avoid prolonged beating after adding the egg; too much air can make the filling puff up and crack.

Step 4: Prepare the sour cream cake batter

Whisk together the 2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl.

In a large mixing bowl, beat the softened butter and 3/4 cup granulated sugar on medium speed for 3 minutes, until lighter in color and fluffy. Beat in the 2 eggs one at a time, mixing for about 20 seconds after each addition. Scrape down the bowl, then mix in the 2 teaspoons vanilla.

On low speed, add the flour mixture in three additions, alternating with the sour cream in two additions. Begin and end with the flour mixture. Stop as soon as the ingredients are incorporated, then use a spatula to fold in any remaining flour around the bottom of the bowl. The batter will be thick and spreadable.

Step 5: Assemble the layers

Spread two-thirds of the cake batter evenly across the bottom of the prepared pan. Spoon the cream cheese filling over it and gently spread, leaving a 1/2-inch border of exposed batter around the edge.

Drop the raspberry preserves over the filling in teaspoon-sized dollops. Draw a butter knife through the preserves and cream cheese in 4 gentle passes to create ribbons. Keep the knife shallow so you do not mix the filling into the bottom cake layer.

Drop the remaining cake batter over the filling in small spoonfuls. Gently flatten the dollops with a lightly dampened offset spatula; they do not need to cover every bit of filling. Break up the chilled crumb mixture with your fingers and scatter it evenly over the entire surface.

Step 6: Bake until golden and set

Bake for approximately 65 minutes. Begin checking at 55 minutes: the topping should be golden, the edges should look set, and the center should no longer ripple when the pan is gently nudged. If the topping is already deeply golden but the cake needs more time, loosely cover it with aluminum foil.

Insert a thin skewer into an area of cake near the center, avoiding a visible pocket of preserves or cream cheese. It should come out clean or with a few moist crumbs, not raw cake batter. The filling should be set with, at most, a slight wobble. If necessary, continue baking in 5-minute increments until these doneness cues are reached.

Step 7: Cool and serve

Transfer the pan to a wire rack and cool for 1 hour. After the first 15 minutes, carefully run a thin knife around the inside edge of the pan to loosen any stuck cake, but leave the outer ring in place until the hour is up.

Remove the outer ring, slice into 12 portions, and serve slightly warm or at room temperature. For especially neat layers, refrigerate the cooled cake for 2 hours before slicing. Use a sharp knife and wipe it clean between cuts. Add a few fresh raspberries to each serving, if desired.

Pro Tips

• Use block cream cheese: Spreadable cream cheese from a tub can contain more moisture and may make the filling too soft.
• Choose thick preserves: Seeded or seedless raspberry preserves both work. Avoid a runny fruit sauce, which can soak into the batter.
• Keep the swirl light: A few shallow passes create distinct raspberry ribbons; vigorous swirling turns the whole filling pink.
• Measure flour carefully: Weigh it if possible. Scooping directly from the bag can pack in extra flour and make the cake dry.
• Let the layers settle: Cutting straight from the oven can cause the warm filling to smear and the cake to crumble.

Variations

• Raspberry-lemon: Add 2 teaspoons finely grated lemon zest to the cake batter and 1 teaspoon to the cream cheese filling.
• Almond crunch: Fold 1/4 cup (25 g) sliced almonds into the crumb topping before sprinkling it over the cake.
• Another berry ribbon: Replace the raspberry preserves with 3/4 cup (240 g) thick blackberry or strawberry preserves.

Storage & Make-Ahead

Refrigerate: Because this cake contains a cream cheese and egg filling, refrigerate it within 2 hours of taking it out of the oven. Once cooled, cover tightly and store in the refrigerator for up to 4 days. Let individual slices stand at room temperature for 20 minutes before serving for a softer texture.

Freeze: Wrap cooled individual slices in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator. Warm a thawed slice in a 300°F (149°C) oven for 10 minutes to refresh the crumb topping.

Make ahead: Bake the cake 1 day before serving, cool, and refrigerate covered. You can also prepare the crumb topping up to 2 days ahead and refrigerate it in an airtight container. For the best rise, mix the cake batter shortly before baking rather than holding an assembled, unbaked cake overnight.

Nutrition (per serving)

Calories: 460 kcal | Carbs: 59g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Fiber: 1g | Sugar: 35g | Sodium: 300mg | Cholesterol: 105mg

Estimated for 1 of 12 servings, without optional garnishes or variations. Values will vary with ingredient brands.