Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

38
springfield70 13

"This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well."

Ingredients

2 h servings 419 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
  2. Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
  3. Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
  4. Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
  5. Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.
  • profile image

Your rating

Cancel
Submit

Reviews

38
  1. 44 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This coffee cake was AwEsOmE! Moist, creamy and just enough sweet. I used plastic sandwich bags across my fingers when working with the dough to spread it up the sides and again I used one to ho...

This is a terrific coffee cake. It's moist and flavorful. Love the almond extract. It took longer than an hour for mine to bake in the center when the outer crust was getting dark. It turned out...

Made this for Recipe Group...LOVED IT! The biggest pain for me was trying to 'spread' the batter in the pan, but I just kept spraying my hand w/ cooking spray and that helped. Also, as far as tr...

This is a keeper. Whole family enjoyed it. It's a little time consuming. I used a can of raspberry Solo filling found in the baking isle. I used an angled spreader to smear out the dough, then c...

Outstanding! I'd give it 10 stars if I could. My boss brought this in for us this morning and I must say it's the best coffee cake I've ever had. Absolutely delicious. Thank you so much for shar...

UPDATE: I have made this several times now and wanted to share a tip for working with the sticky dough. Spoon the dough out of the processor placing clumps around in the greased springpan. Lay a...

This was amazing. So moist and just the right amount of sweet. The hardest part was waiting the hour for it to cool. Thanks for a great recipe!

Well, its in the oven as I write this. This was a tricky recipe for me. I found spreading the dough was a sticky mess, even oiling my fingers and using the wrapper from the butter. I wound up we...

This was a hit for Mom's birthday brunch. Don't over bake.