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Raspberry Cream Cheese Coffee Cake

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.
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    16 servings


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 cup raspberry jam
  • 1/2 cup sliced almonds


  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
  • 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, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
  • 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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Average Rating:
  • AllisonO
    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!

  • cwbuff
    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.

  • krislix
    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.

  • CeliacBaker
    Nov 29, 2009

    No comment left

  • PattyFulf
    Aug 19, 2008

    No comment left

  • CarrollS
    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!