Dessert

Raspberry Coffee Cake Recipe

ByThomas Greene December 1, 2025December 1, 2025

Introduction

This Raspberry Coffee Cake is a delightful treat combining tender, buttery dough with a sweet and tangy raspberry preserve filling. Topped with a smooth vanilla glaze, it’s perfect for breakfast or an afternoon snack with coffee or tea.

A close-up view of a folded pastry with a golden-brown crust that is slightly flaky and textured on top. The pastry is cut open at one end, revealing a thick, deep red filling inside that looks sticky and rich. The pastry rests on a simple white rectangular plate on a white marbled textured surface in the background. The edges of the pastry are crimped, showing gentle folds and a soft, slightly uneven shape. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3 ounces cream cheese
1/2 cup milk
1/2 cup raspberry preserves
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit.
Step 2: Sift the flour, baking powder, and salt into a large bowl. Cut in the butter and cream cheese until the mixture resembles coarse crumbs. Pour in the milk and stir just until combined.
Step 3: Turn the dough onto a floured surface and knead lightly 4 to 5 times, being careful not to overwork it. Roll the dough out on parchment paper into an 8 by 12 inch rectangle.
Step 4: Transfer the dough on the parchment paper to a lightly greased or parchment-lined baking sheet. Using a knife, mark the dough lengthwise into three equal sections.
Step 5: Spread the raspberry preserves down the center third of the dough. Make diagonal cuts every couple of inches on the outer thirds, taking care not to cut into the preserves. Fold the strips over the preserves, alternating sides until all strips are folded over.
Step 6: Bake for 12 to 15 minutes, until the dough is cooked through and lightly browned on top.
Step 7: In a small bowl, stir together the powdered sugar, milk, and vanilla to make a glaze. Drizzle it over the warm coffee cake before serving.

Tips & Variations

Use fresh raspberries mixed with a little sugar instead of preserves for a fresher fruit taste.
For a nuttier flavor, add chopped almonds or walnuts to the filling before folding the dough.
If you prefer a less sweet glaze, reduce the powdered sugar or drizzle with a simple dusting of powdered sugar instead.

Storage

Store the Raspberry Coffee Cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving to restore its soft texture.

How to Serve

A square white plate holds a single slice of pie with two visible layers. The bottom layer is a thick, dark red berry filling with a glossy, juicy texture that slightly spills over the edge. The top layer is a golden-brown, flaky crust with a soft, slightly cracked surface that looks tender and baked to perfection. The plate sits on a white marbled texture, and a silver fork is placed diagonally behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of preserves?

Yes, thaw frozen raspberries and mix them with a bit of sugar to create a similar filling texture before spreading on the dough.

Can I make this coffee cake vegan?

To make a vegan version, substitute the butter and cream cheese with plant-based alternatives, and use plant-based milk. Keep in mind that texture and flavor may vary slightly.