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Raspberry Cream Cheese Coffee Cake

Total Time

Prep: 25 min. Bake: 55 min. + cooling

Makes

16 servings

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.
Raspberry Cream Cheese Coffee Cake Recipe photo by Taste of Home

Ingredients

  • COFFEE CAKE:
  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 large egg
  • 1 teaspoon almond extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 cup raspberry jam
  • TOPPING:
  • 1/2 cup sliced almonds

Directions

  1. In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
  2. 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.)
  3. 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.
  4. 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.

Nutrition Facts

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

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