Raspberry Cream Cheese Coffee Cake

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There used to be a pan of this Raspberry Cream Cheese Coffee Cake in my kitchen yesterday. That was yesterday. There also used to be crumbs in the pan, but then I picked out every last little delicious morsel before washing the pan.

That’s a lie. I haven’t washed the pan yet.

But I can’t bring myself to wash out the memories of what was once my only food for a whole weekend. I mean, really. Do you really need anything else in the world?

If you like cake for breakfast, this is for you. And if you’re open to the idea of cheesecake for breakfast, this has your name written all over it. If you’ve ever taken one breath in this life, this is going to be your favorite coffee cake ever.

Let’s start at the bottom. Classic buttery coffee cake holds it all together. Smooth cream cheese is baked right on top, sweet raspberries are poured all over, and the whole thing is sprinkled with more buttery crumbles. Ohhh. Yesss. This is Breakfast with a capital B.

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Ingredients

  • COFFEE CAKE:
  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 cup butter
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 teaspoon almond extract
  • 1 egg
  • ....................................
  • COFFEE CAKE:
  • 1 pkg cream cheese (8 oz.) softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry preserves
  • 1/2 cup sliced almonds

Preparation

Step 1

Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan.

In large bowl combine flour and 3/4 cup sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

To remaining crumb mixtue, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of greased and floured pan.

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.

Bake at 350 degrees for 45-55 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.

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