Raspberry Cream Cheese Coffee Cake Recipe
Raspberry Cream Cheese Coffee Cake Recipe photo by Taste of Home

Raspberry Cream Cheese Coffee Cake Recipe

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This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 16 servings


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

Nutritional Facts

1 serving (1 piece) equals 320 calories, 18 g fat (10 g saturated fat), 73 mg cholesterol, 231 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
  2. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
  3. In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
  4. In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.
Originally published as Raspberry Cream Cheese Coffee Cake in Country Woman May/June 1990, p31

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Reviewed Feb. 7, 2010

"My husband gave this 5 stars and wants me to make it again. I think it has just the right amount of jam - more would be a little overwhelming. I added more butter, though, to get it to resemble "coarse crumbs". Making it the night before will save a lot of time in the morning."

Reviewed Jan. 20, 2010

"I really liked this recipe. I would suggest more raspberry jam. I used fat free sour cream, and low fat cream cheese and it tasted great."

Reviewed Jun. 1, 2008

"This was a hit when my brother visited! It wasn't difficult to make at all! Will definitely make this one again!"

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