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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.
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    12 servings

Ingredients

  • 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 large egg, lightly beaten
  • 1-1/2 teaspoons almond extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 large 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 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.
  • 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.
Nutrition Facts
1 slice: 437 calories, 24g fat (13g saturated fat), 97mg cholesterol, 358mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • pattymaye
    Dec 6, 2013

    Made this with strawberry so good my husband asked for it again the next day

  • annette.barney
    May 29, 2013

    No comment left

  • kayrea
    Mar 25, 2013

    No comment left

  • khegeman
    Mar 2, 2012

    Awesome coffee cake. Made it for a church group and everyone wanted recipe.

  • RobynK
    Jan 18, 2012

    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.

  • sjpoor
    Dec 26, 2011

    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.

  • Kinwart
    May 28, 2011

    Excellent, gourmet type of coffee cake. Easy to make but very impressive.

  • Kinwart
    Jan 2, 2011

    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.

  • lightedway
    Apr 30, 2010

    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.

  • lbcaruso73
    Feb 1, 2010

    No comment left