Raspberry Cream Cheese Coffee Cake Recipe

5 4 5
Raspberry Cream Cheese Coffee Cake Recipe
Raspberry Cream Cheese Coffee Cake Recipe photo by Taste of Home
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Raspberry Cream Cheese Coffee Cake Recipe

Read Reviews
5 4 5
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

Ingredients

  • COFFEE CAKE:
  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dairy 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 using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping. 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.) In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. In a small bowl, combine 1 cup of reserved flour 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

Nutritional Facts

1 piece: 320 calories, 18g fat (10g saturated fat), 73mg cholesterol, 231mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 5g protein.

  • COFFEE CAKE:
  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dairy 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
  1. In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping. 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.) In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. In a small bowl, combine 1 cup of reserved flour 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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Reviews forRaspberry Cream Cheese Coffee Cake

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MY REVIEW
AllisonO User ID: 7446023 277910
Reviewed Nov. 17, 2017

"Delicious! I loved the almost custard-like consistency of the filling (and it helped keep the cake moist, not dry like some other coffee cakes I've tried). Two thumbs up!"

MY REVIEW
cwbuff User ID: 441425 201449
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."

MY REVIEW
krislix User ID: 1426702 33588
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."

MY REVIEW
CarrollS User ID: 987974 201448
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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