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Raspberry Cream Cheese Coffee Cake

 Raspberry Cream Cheese Coffee Cake
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.
16 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • COFFEE CAKE:
  • 2-1/2 cups King Arthur Unbleached 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
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam
  • TOPPING:
  • 1/2 cup sliced almonds

Directions

  • In a large bowl, combine flour and sugar; cut in the butter until
  • mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
  • To remaining crumb mixture, add baking powder, soda, salt, sour

2 of 2

Raspberry Cream Cheese Coffee Cake (continued)

Directions (continued)

  • 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.)
  • 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.
  • 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.
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.