Raspberry Cream Cheese Coffee Cake Recipe - Allrecipes.com
Raspberry Cream Cheese Coffee Cake Recipe
  • READY IN 2 hr

Raspberry Cream Cheese Coffee Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    2 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2012

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 hold the jam, snipped an end off and piped the jam onto the cream cheese filling. Baked up pretty and I was proud enough to bring it into work to share. This cake was very well received! Kinda like the famous one by "E" but so much better because it's fresh. I used lower fat cream cheese and sour cream with no problems. (recipe made for *RECIPE GROUP*)

 
Most Helpful Critical Review
Mar 25, 2014

This cake was a total flop for me. The batter is too thick to spread (time consuming). The almond flavoring overpowers the taste of the cake, I cut the cream cheese in 1/2 and was still too creamy for our liking and I also ended up baking it for another 20 minutes and the centre didn't set up nicely. I have quite a few clients that I bake for and my hubby is my tester of all new recipes that I try. His comment was " you can't serve this to anybody"....enough said.

 
Aug 15, 2012

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 trying to spread the filling over the cheese layer, I just spooned small dollops all over the top (I may have used a bit more preserves than called for b/c I didn't measure it), and that worked out great. This was not too sweet, but just right, perfect amount of cheese, raspberry and dough, IMO. This was wonderful w/ the raspberry preserves, but I can't wait to try it w/ other fruit flavors. This is a definite keeper! Thanks for sharing. :)

 
Aug 11, 2012

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 fine. I used Blueberry Sauce, a recipe from AR, instead of the raspberry jam. Drizzled white icing on it made with confectioners sugar and milk. Great Cake!

 
Jan 13, 2014

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 cc filling, then raspberry filling, worked great. I had to count the carbs for our family so from my guesstimating it was roughly 400 carbs for the entire dish.

 
Mar 01, 2014

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!

 
Mar 19, 2014

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 wetting a serving spoon and that finally worked for me. I sure hope it doesn't affect the rising of the cake with the extra moisture/water. Also, I was tempted to put preserves on the batter and then pour the cream cheese mixture over. But I followed the recipe instead, and it was such a mess trying to spread 1/2 cup preserves over. I am sure the preserve layer won't be as pretty, because it mixed too much with the cream cheese layer when spreading.

 
Feb 22, 2014

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

 

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Nutrition

  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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