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.
Raspberry Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake
Prep Time
25 min
Cook Time
55 min
Yield
16 servings
Ingredients
- COFFEE CAKE:
- 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
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1/2 cup raspberry jam
- TOPPING:
- 1/2 cup sliced almonds
Directions
- 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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