- 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
- 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 mixing 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. Add the 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 the filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350° for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan. Yield: 12 servings.
Reviews forCream Cheese Raspberry Coffee Cake
"Made this with strawberry so good my husband asked for it again the next day"
"Awesome coffee cake. Made it for a church group and everyone wanted recipe."
"LOVE this recipe. Have made it multiple times and have never been disappointed. I too use 1/3 less fat cream cheese and it tastes wonderful."
"This is really good! Will only use a teaspoon of almond extract next time but it is really good the way it was. Used light cream cheese as that is what I had on hand. Everyone loved it so will serve it again."
"Delicious. I made this then froze it right away and pulled it out a few weeks later when unexpected guests arrived. The secret is using the best quality raspberry jam you can find."
"I like this recipe mostly because I adore crumb topping. See mine pictured on my page. I use parchment on the bottom of the spring form pan which works beautifully. Don't care for cooked jam so I use real raspberries or blueberries. Blueberry is my favorite. In a small heavy saucepan I boil 1 cup frozen raspberries or blueberries with sugar (to taste) and a couple Tbs of water. When it reduces and cools I spoon it over the cream cheese mixture. I also like to use a lot of icing on mine. :) It went over big at church fellowship. I like this cake above all store bought raspberry coffee cakes."
"This is an easy, great tasting recipe! My only problem was that the raspberry jam sunk in the cream cheese mixture. Any suggestions?"