cardamom coffee cake with cream cheese raspberry swirl


last week was dirt bike man's birthday and i surprised him with the ultimate coffee-friendly dessert...a COFFEE CAKE!  only this one was layered with a cheesecake filling and luscious swirls of raspberry preserves (gifted from our Russian neighbor from the European market because dirt bike man lent his ridiculous large box truck to help her family move a pool table).

this version does not skimp on crumb topping either.  there's crumbs upon crumbs and in the middle there is a super moist layer of cream cheese and raspberry (in case the crumbs upon crumbs wasn't enough!).  the cake batter is lightly flavored with cardamom and cinnamon which washes down amazingly with coffee and even better with a strong cup of green tea I found out (my dad decided he wanted seconds of coffee cake when he discovered this).

this washes down amazingly with coffee and strong green tea.


Bust Out:

  • 1 9x9 pan
  • Non-stick cooking spray
  • 1 offset spatula
  • Rubber spatula
  • An electric mixer
  • Measuring cups + spoons
  • Medium bowl for filling + topping, medium bowl for cream cheese mixture
  • Heatproof liquid measuring cup

cardamom cream cheese coffee cake with raspberry swirl

makes 16 cute squares


  • 1 stick salted butter
  • 3/4 cup dark brown sugar
  • 1 tsp vanilla
  • 1 large egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup milk

Filling + Topping

  • 1 8 oz package cream cheese
  • 1/3 cup white sugar
  • 1 egg
  • 1 stick salted butter, room temp
  • 1 T cinnamon
  • 1 tsp ground cardamom
  • 1 1/4 cup flour
  • 1 cup dark brown sugar
  • 1/4 cup raspberry preserves

1) Preheat oven to 350 F

2) In the bowl of a mixer, cream together sugar and cream cheese until blended.  Add egg and mix until incorporated.  Set aside in a separate bowl.

3) Then cream together butter and sugar.  Add vanilla and egg.  In a separate bowl, mix flour, baking powder, salt and cardamom.  Add half to the mixer and when mostly combined add the milk.  Once milk is almost combined, add the rest of the flour and mix until just incorporated.

4) Make filling by placing butter, flour, brown sugar, cinnamon and cardamom in a bowl.  Mix with your hands until all the butter is incorporated with the flour.

5) Spray a 9x9 baking pan.  Pour in 1/3 of the cake batter, then sprinkle 1/2 of crumb topping, then all the cream cheese mixture.  Heat raspberry preserves for 15 or so seconds in the microwave and drizzle over cream cheese.  Add rest of the cake batter and spread with an offset spatula (this won't be perfect but it will be just fine).  Then top with rest of topping.

6) Bake for 45 mins or until toothpick inserted comes out clean!

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