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Raspberry Cream Cheese Coffee Cake


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  • Filling:
  • 2-1/4 cups all purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg, beaten
  • 1-1/2 teaspoons almond extract
  • 1 package (8 ounces)
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam (I used the simply fruit, spreadable fruit)
  • 1/2 cup slivered almonds



Step 1

In a large mixing bowl,combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside.To remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan. (The dough is super sticky. I found the back of a large spoon worked the best to spread it, though it was still pretty hard to get spread over the pan)

For filling, combine the cream cheese, sugar and egg in a small mixing bowl; beat well. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture. (I had to drop the jam by teaspoons as it was not very spreadable. I wonder if warming it a bit with the microwave would help)

Bake @ 350 degrees for 55-60 minutes. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of the pan. Cool completely. Store in the refrigerator.


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