Top down view of raspberry blood orange coffee cake with slices or cake removed with extra raspberries on wood board

Raspberry Blood Orange Coffee Cake

  • Author: Kaleb Wyse
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 18 slices 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


A layer of cream cheese and raspberries turns this coffee cake from ordinary to fantastic. Plus, with the flavors of blood orange, the cake has a bright pop of citrus that’s the perfect complement!



For the filling

  • 1 8-ounce package cream cheese, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon blood orange zest
  • 2 tablespoons blood orange juice
  • 2 cups fresh raspberries

For the streusel

  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 cup sliced almonds
  • 5 tablespoons butter, melted

For the cake

  • 2 1/4 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit.

For the filling

  1. In a medium bowl, mash the cream cheese with a spatula to soften and mix. Add the sugar and stir to incorporate. Beat in the egg, orange zest, and orange juice. Stir until mostly smooth and set aside.

For the streusel

  1. In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and almonds. Stir to mix evenly.
  2. Pour in the melted butter and mix until the mixture resembles wet sand. Set aside.

For the cake

  1. In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix to evenly incorporate.
  2. With the mixer running on low speed, add the butter one tablespoon at a time, allowing each to mix in for 30 seconds before adding the next.
  3. While mixing, combine the eggs, sour cream, and vanilla. Whisk to break up eggs and incorporate into the sour cream.
  4. Pour the wet mixture into the dry ingredients and mix until just incorporated, 2 minutes.

To assemble the cake

  1. Spray the tube pan with nonstick baking spray.
  2. Spread 2/3 of the cake batter in the bottom of the pan. Dollop the cream cheese filling on top and spread evenly. Sprinkle the raspberries over the filling, pressing slightly into the filling. Continue by spreading the final 1/3 of the cake over the raspberries. The batter will be difficult to spread evenly, so do not fret if some raspberries are noticeable.
  3. Bake in a preheated oven 60-75 minutes until a skewer inserted in cake comes out mostly clean. The cake will have risen and the streusel will be dry.
  4. Remove from the oven and cool in the pan for 1 hour.
  5. Loosen sides of cake with a knife and remove from tube pan. Cool an additional 2 hours before slicing.


  • Serving Size: 1 slice
  • Calories: 386
  • Sugar: 25g
  • Sodium: 232.5mg
  • Fat: 20.9g
  • Saturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 44.6g
  • Fiber: 2.4g
  • Protein: 6.6g
  • Cholesterol: 87.3mg

Keywords: brunch