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Raspberry Cream Cheese Coffee Cake

SUBMITTED BY: Susan Litwiller 

"Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert."
RECIPE RATING:
This recipe has been rated 87 times with an average star rating of 4.6
Read Reviews (75)
PREP TIME  20 Min
COOK TIME  55 Min
READY IN  1 Hr 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg, beaten
  • 1 1/2 teaspoons almond extract
  • FILLING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam
  • 1/2 cup slivered almonds

DIRECTIONS

  1. In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
  2. For the filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
  3. Bake at 350 degrees F for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Jan. 3, 2008 by naples34102 
This coffee cake has been on our table for Easter Sunday brunch every year since 1994, so it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Aug. 13, 2008 by cooks4fun 
Love it. I found this recipe originally in the Chicago Tribune- October 3, 1991. Yep, I cut... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed on Feb. 19, 2008 by mrab03 
I doubled the recipe and made in a 13x9 pan. I followed the advice to hold back more than 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Dec. 26, 2006 by cookies131 
What a lovely coffee cake. It is easy to make and looks impressive.I followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Mar. 15, 2008 by Hummel97 
I had just finished baking this cake when I received a call that a cousin's husband had just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Jan. 21, 2008 by Jennifer C. 
Delicious & beautiful cake! I also cut the almond extract to 1t. - perfect amount of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Apr. 3, 2008 by Karen 
This was fabulous even with the small changes I made. I eliminated the almond all together... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Dec. 27, 2007 by BonnieIN 
Used blackberry jam instead of raspberry. Baked in a 9" cheesecake pan. Very good! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Aug. 15, 2007 by Elizabeth T 
I doubled and baked it in a 9x13 glass dish for a teachers' breakfast. Wow, is it tasty! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on Dec. 22, 2007 by Anita B. 
FANTASTIC! This is just what I was looking for. The combination of ingredients is a perfect... MORE

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