This raspberry cream cheese coffeecake is a recipe that came from my good friend, Kelly. She knows how much my husband loves anything raspberry. It’s something he comes by naturally because his Aunt Anna loves anything raspberry too. Both of them love this raspberry cream cheese coffee cake. It’s easy to make, delicious and, if it lasts that long, will keep on your counter a couple of days. (It never makes it that long in our house!) You can also refrigerate it. It’s best to let it come to room temperature before indulging.
This raspberry cream cheese coffeecake is also perfect for entertaining. I’ve made it for many family member and friends who have come to visit. It doesn’t get old and to mix it up a bit you could use strawberry jam but we love the raspberry. You could also use almond extract in place of vanilla if you like more almond flavor. This would be perfect on a brunch buffet too but you may want to make two of them because it will probably disappear quickly.
Other favorite coffeecakes we enjoy include this fun pull apart cinnamon coffeecake with chocolate glaze that I just posted for BrunchWeek, overnight nutty coffeecake which is also a favorite to serve guests, cinnamon pecan swirl coffeecake and chocolate coffee pecan swirl coffeecake. All delicious for a treat or when company comes to visit.