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Cream Cheese Raspberry Coffee Cake

 Cream Cheese Raspberry 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


  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons McCormick® Pure Almond Extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam
  • 1/2 cup slivered almonds


  • 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
  • the baking powder, baking soda and salt, sour cream, egg and almond
  • extract and mix well. Spread in the bottom and 2 in. up the sides of
  • a greased 9-in. springform pan.

2 of 2

Cream Cheese Raspberry Coffee Cake (continued)

Directions (continued)

  • For filling, beat the cream cheese, sugar and egg in a small bowl
  • until smooth. Spoon over batter. Top with raspberry jam. Sprinkle
  • with almonds and reserved crumb mixture.
  • Bake at 350° for 55-60 minutes or until golden brown. Cool on a
  • wire rack for 15 minutes. Carefully run a knife around edge of pan
  • to loosen. Cool completely. Store in the refrigerator. Yield: 12
  • servings.
Nutritional 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.