Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake Recipe


Raspberry Cream Cheese Coffee Cake

Course: Dessert
Keyword: Raspberry Cream Cheese Coffee Cake
Yield: 16 servings.
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  • cups all-purpose flour
  • 1 cup sugar divided
  • ¾ cup cold butter
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sour cream
  • 1 teaspoon almond extract
  • 2 eggs divided
  • 1 8-ounce package cream cheese, softened
  • ½ cup raspberry preserves
  • ½ cup sliced almonds


  • Heat oven to 350°.
  • Grease and flour bottom and sides of a 9-inch or 10-inch springform pan.
  • In large bowl, combine flour and ¾ cup sugar.
  • Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  • Reserve 1 cup of crumb mixture.
  • To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg ; blend well
  • Spread batter over bottom and 2 inches up sides of prepared pan. (Batter should be about ¼-inch thick on sides.)
  • In small bowl, combine cream cheese, remaining ¼ cup sugar and remaining egg ; blend well.
  • Pour into batter-lined pan.
  • Carefully spoon preserves evenly over cream cheese mixture.
  • In small bowl, combine reserved crumb mixture and sliced almonds.
  • Sprinkle over preserves.
  • Bake at 350° for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown.
  • Cool 15 minutes.
  • Remove sides of pan.
  • Serve warm or cool, cut into wedges.
  • Store in refrigerator.
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