Name: Raspberry Cream Cheese Coffee Cake
Prep time: 25 min
Cook time: 45 min
Total time: 145 min
Ingredients: 2.25 cups all-purpose flour; 0.75 cup white sugar; 0.75 cup unsalted butter, cut into 1-inch pieces; 0.75 cup sour cream; 1 large egg; 1 teaspoon almond extract; 0.5 teaspoon baking soda; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 1 (8 ounce) package cream cheese, softened; 0.25 cup white sugar; 1 large egg; 0.5 cup raspberry preserves; 0.5 cup sliced almonds

Raspberry Cream Cheese Coffee Cake

4.4

(92)

79 Reviews

41 Photos

This raspberry cream cheese cake is a wonderful alternative to those standard cinnamon and walnut streusel coffee cake recipes. It's perfect for a brunch or special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble.

Submitted by springfield70

Updated on May 28, 2024

close up view of a slice of Raspberry Cream Cheese Coffee Cake garnished with almond slices

Prep Time:

25 mins

Cook Time:

45 mins

Additional Time:

1 hr 15 mins

Total Time:

2 hrs 25 mins

Servings:

Yield:

1 9-inch coffee cake

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Ingredients

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Original recipe (1X) yields 12 servings

Cake:

2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
¾ cup sour cream
1 large egg
1 teaspoon almond extract
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Raspberry Cream Cheese Layer:

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg
½ cup raspberry preserves

Topping:

½ cup sliced almonds

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
Make the cake: Combine flour, sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside for topping.
Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is combined and smooth, then pour into the prepared pan. Spread over the bottom and 2 inches up the sides.
Make the cream cheese layer: Beat cream cheese, sugar, and egg in a bowl with an electric mixer until smooth. Pour over batter in the pan and spread evenly. Carefully spread preserves over top.
Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves.
Bake in the preheated oven until filling is set and topping is golden brown, 45 to 55 minutes.
Remove from the oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan. Chill completely before serving, about 1 hour.

Recipe Tip

You can use any flavor preserve instead of raspberry — apricot, cherry, and blueberry all work well.

161 home cooks made it!

Nutrition Facts (per serving)

419	Calories
24g	Fat
46g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 419
% Daily Value *
Total Fat 24g	31%
Saturated Fat 14g	69%
Cholesterol 88mg	29%
Sodium 198mg	9%
Total Carbohydrate 46g	17%
Dietary Fiber 1g	4%
Total Sugars 25g
Protein 6g	13%
Vitamin C 0mg	0%
Calcium 65mg	5%
Iron 2mg	8%
Potassium 107mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Raspberry Cream Cheese Coffee Cake

Ingredients

Directions

Recipe Tip

Nutrition Facts (per serving)

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