Taste of Home
Raspberry Cream Cheese Coffee Cake
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
YIELD: 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.
Ingredients
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COFFEE CAKE:
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2-1/2 cups all-purpose flour
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3/4 cup sugar
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3/4 cup cold butter, cubed
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup sour cream
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1 large egg
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1 teaspoon almond extract
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/4 cup sugar
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1 large egg
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1/2 cup raspberry jam
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TOPPING:
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1/2 cup sliced almonds
Directions
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1.
In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
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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.)
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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.
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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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