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Cream Cheese Raspberry Coffee Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

12 servings

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.

Ingredients

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

Directions

  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.

Nutrition Facts

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

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