Raspberry Rose Coffee Cake Recipe

ByHarry Bern
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Introduction

This Raspberry Rose Coffee Cake offers a beautiful blend of tart raspberries and delicate rose water in a moist, tender cake. With a creamy cheesecake layer and crunchy cinnamon streusel topping, it’s a perfect treat for breakfast or afternoon tea.

A round cake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a golden brown crust, firm and slightly crumbly. The middle layer is a smooth, light pink filling, thick and even. The top layer is a crumbly, golden brown streusel with bits of red fruit baked into it, covered by thin, crisscrossed drizzles of pale pink icing that drip slightly over the edges. Fresh red raspberries rest beside the cake on the plate, and a white bowl filled with raspberries is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ¼ cup (33g) all-purpose flour
  • ¼ cup (112g) brown sugar (packed)
  • ½ teaspoon ground cinnamon
  • 2 tablespoons (28g) unsalted butter (melted)
  • 8 ounces (226g) cream cheese (room temperature)
  • ¼ cup (52g) sugar
  • 1 large egg white
  • ¼ teaspoon rose water
  • ½ teaspoon vanilla extract
  • 1 cup (115g) fresh raspberries (cut in half)
  • Pink gel icing color
  • 1 ½ cups (195g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (112g) unsalted butter (room temperature)
  • ¾ cup (155g) sugar
  • 6 tablespoons (86g) sour cream
  • 5 tablespoons (74ml) milk
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • ¾ cup (86g) powdered sugar
  • 1-2 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • ⅛ teaspoon rose water (for glaze)

Instructions

  1. Step 1: Preheat oven to 350°F. Prepare a 9 inch cake pan by lining the bottom with parchment paper and greasing the sides.
  2. Step 2: Make the streusel topping by combining flour, brown sugar, cinnamon, and melted butter in a medium bowl. Mix with a fork until crumbly. Set aside.
  3. Step 3: Prepare the cream cheese filling by beating cream cheese and sugar in a bowl until smooth. Add egg white, rose water, and vanilla extract, mixing until combined. Set aside.
  4. Step 4: In another bowl, combine flour, baking powder, and salt. Set aside.
  5. Step 5: Beat butter and sugar together until light and fluffy, about 3-4 minutes. Add sour cream and mix well, then add milk and combine.
  6. Step 6: Add egg, egg yolk, and vanilla extract to the batter and mix until smooth.
  7. Step 7: Add dry ingredients to the wet mixture and stir until just combined. The batter will be thick and sticky.
  8. Step 8: Spread just over half of the cake batter evenly in the prepared pan.
  9. Step 9: Evenly spread the cream cheese filling over the batter, then arrange the halved raspberries evenly on top.
  10. Step 10: Drop spoonfuls of the remaining cake batter over the filling and gently spread as evenly as possible, then arrange the remaining raspberries on top.
  11. Step 11: Sprinkle the streusel topping evenly over the cake.
  12. Step 12: Bake for 45-50 minutes. The center may be slightly jiggly but will set as it cools. The top should be golden.
  13. Step 13: Let the cake cool completely, then remove from the pan.
  14. Step 14: For the glaze, whisk powdered sugar, milk, vanilla extract, rose water, and a drop of pink gel icing color until smooth. Drizzle over the cooled cake.
  15. Step 15: Serve the cake warm or chilled. Reheat individual slices in the microwave for 10-15 seconds if desired.

Tips & Variations

  • Use fresh, firm raspberries to avoid excess moisture in the cake layers.
  • If rose water is unavailable, a small amount of orange blossom water or almond extract can be substituted for a different floral note.
  • For a non-dairy option, substitute cream cheese with a plant-based alternative and use vegan butter and milk.
  • Add a handful of sliced almonds to the streusel topping for extra crunch.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat chilled slices, microwave for 10-15 seconds until warmed through.

How to Serve

A slice of layered raspberry crumb cake sits on a white plate with decorative edges. The cake has three visible layers: a bottom light yellow sponge layer, a middle layer of bright red raspberry filling, and a top golden crumb layer covered with a light pink drizzle of icing. Fresh red raspberries and small pink flower buds are placed around the slice on the plate. A silver fork rests beside the cake on the plate. In the background, there is a white bowl filled with fresh raspberries and the rest of the crumb cake partially visible on a white plate. The scene is set on a white marbled surface with a red textured cloth partly under 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 fresh?

Frozen raspberries can be used but should be thawed and drained well to prevent the cake from becoming too wet.

Is the rose water flavor very strong?

The amount of rose water used provides a subtle floral hint that complements the raspberries without overpowering the cake.

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Raspberry Rose Coffee Cake Recipe

★★★★★

4.9 from 146 reviews
  • Author: Harry
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This Raspberry Rose Coffee Cake is a delightful blend of tart fresh raspberries and fragrant rose water, layered with a smooth cream cheese filling, topped with a crunchy cinnamon streusel. Perfect for brunch or a special dessert, it features a tender, moist crumb and a beautiful pink glaze that adds a romantic touch to this classic coffee cake.

Ingredients

Scale

Streusel Topping

  • ¼ cup (33g) all-purpose flour
  • ¼ cup (112g) brown sugar, packed
  • ½ teaspoon ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted

Cream Cheese Filling

  • 8 ounces (226g) cream cheese, room temperature
  • ¼ cup (52g) sugar
  • 1 large egg white
  • ¼ teaspoon rose water
  • ½ teaspoon vanilla extract
  • 1 cup (115g) fresh raspberries, cut in half

Cake Batter

  • 1 ½ cups (195g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (112g) unsalted butter, room temperature
  • ¾ cup (155g) sugar
  • 6 tablespoons (86g) sour cream
  • 5 tablespoons (74ml) milk
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • 1 cup (115g) fresh raspberries, cut in half

Glaze

  • ¾ cup (86g) powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon rose water
  • Pink gel icing color

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with a circle of parchment paper and grease the sides to prevent sticking.
  2. Make Streusel Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and melted butter. Mix with a fork until the mixture is crumbly and well blended. Set aside.
  3. Prepare Cream Cheese Filling: In another bowl, beat the cream cheese and sugar with a mixer until smooth and creamy. Add the egg white, rose water, and vanilla extract, and mix until well incorporated. Set aside the egg yolk for the cake batter. Keep the cream cheese mixture ready.
  4. Mix Dry Ingredients for Cake: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  5. Cream Butter and Sugar: Using a mixer, beat the butter and sugar together until the mixture is light in color and fluffy, about 3-4 minutes.
  6. Add Sour Cream and Milk: Mix in the sour cream until combined, then gradually add the milk, blending well. The batter will be thin at this stage.
  7. Add Eggs and Vanilla: Beat in the whole egg, reserved egg yolk, and vanilla extract until the mixture is smooth.
  8. Combine Wet and Dry Ingredients: Add the dry flour mixture and mix until just combined, being careful not to overmix. The batter will become thick and slightly sticky.
  9. Assemble the Cake: Spread a little more than half of the cake batter evenly on the bottom of the prepared cake pan. Carefully spread the cream cheese filling evenly over the batter. Arrange the halved raspberries in an even layer over the cream cheese layer.
  10. Top Layers: Drop small spoonfuls of the remaining cake batter over the cream cheese and raspberry filling. Spread gently as evenly as possible. Scatter the remaining halved raspberries on top.
  11. Add Streusel and Bake: Sprinkle the streusel topping evenly over the entire cake surface. Bake for 45-50 minutes. The cake may still jiggle slightly in the center due to the cheesecake layer but will firm up as it cools. The top should turn a nice golden color.
  12. Cool and Remove from Pan: Allow the cake to cool completely before removing it from the pan to maintain its structure.
  13. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon, add more if needed for desired consistency), vanilla extract, rose water, and pink gel icing color until smooth.
  14. Glaze the Cake: Drizzle the pink glaze over the cooled cake evenly for a decorative and flavorful finish.
  15. Serve: Enjoy the coffee cake warm or refrigerated. If refrigerated, warm individual slices in the microwave for 10-15 seconds before serving for best texture and flavor.

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the filling.
  • If fresh raspberries are not available, frozen raspberries can be used but make sure to thaw and drain them before use to avoid excess moisture.
  • The cake may appear slightly jiggly in the center when done baking due to the cream cheese layer but will set once cooled.
  • Adjust the amount of rose water to your taste; it is a strong flavor, so a little goes a long way.
  • To make the glaze thicker, add more powdered sugar; to thin it out, add a little more milk.
  • Use a springform pan if preferred for easier removal of the cake.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry coffee cake, rose coffee cake, cream cheese coffee cake, streusel coffee cake, floral dessert

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