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Raspberry Cream Cheese Coffee Cake

Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert.
9-12 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg, beaten
  • 1-1/2 teaspoons almond extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam
  • 1/2 cup slivered almonds

Directions

  • In a large bowl, combine flour and sugar. Cut in butter until mixture
  • is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add
  • baking powder, baking soda and salt, sour cream, egg and almond
  • extract; mix well. Spread in the bottom and 2 in. up the sides of a
  • greased 9-in. springform pan.
  • For filling, combine the cream cheese, sugar and egg in a small bowl;
© Taste of Home 2009 Tasteofhome Logo

2 of 2

Raspberry Cream Cheese Coffee Cake (continued)

Directions (continued)

  • beat well. Spoon over batter. Top with raspberry jam. Sprinkle with
  • almonds and reserved crumb mixture. Bake at 350° for 55-60
  • minutes. Cool on a wire rack for 15 minutes. Carefully run a knife
  • around edge of pan to loosen. Remove sides of pan. Cool completely.
  • Store in the refrigerator. Yield: 12 servings.
Nutrition Facts: 1 serving equals 437 calories, 24 g fat (13 g saturated fat), 97 mg cholesterol, 358 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2009 Tasteofhome Logo