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Cream Cheese Raspberry Coffee Cake Recipe

Cream Cheese Raspberry Coffee Cake Recipe

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 YIELD:9-12 servings


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup raspberry jam
  • 1/2 cup slivered almonds


  • 1. 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. 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.
  • 3. 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 slice: 437 calories, 24g fat (13g saturated fat), 97mg cholesterol, 358mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 6g protein.

Reviews for Cream Cheese Raspberry Coffee Cake

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pattymaye User ID: 1641912 15780
Reviewed Dec. 6, 2013

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

khegeman User ID: 2379383 16767
Reviewed Mar. 2, 2012

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

RobynK User ID: 4308259 16052
Reviewed 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 User ID: 2565047 16766
Reviewed 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 User ID: 5735894 41076
Reviewed May. 28, 2011

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

Kinwart User ID: 5735894 41063
Reviewed 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 User ID: 4228023 27645
Reviewed 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."

PattyFulf User ID: 3341707 15698
Reviewed Aug. 22, 2008

"This is an easy, great tasting recipe! My only problem was that the raspberry jam sunk in the cream cheese mixture. Any suggestions?"

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