Better than Entenmann’s Fruit and Cream Cheese Coffee Cake

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Whalewalk Inn and Spa 0

"If you love their raspberry twist, you don't want to miss this one."
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16 servings
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees.
  2. Grease and flour the bottom and sides of a 9 or 10-inch springform pan. In a large mixing bowl, combine the flour and ¾ cup sugar.
  3. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture.
  4. To the remaining mixture, add the baking powder, baking soda, salt and one of the eggs, sour cream and the almond extract. Blend well.
  5. Spread mixture over the bottom and 2 inches up the sides of the pan.
  6. In a mixing bowl, combine the cream cheese, ¼ cup sugar, and the remaining egg.
  7. Pour over the batter in the pan. Carefully spoon the preserves over the cheese filling.
  8. Combine the reserved crumb mixture and the sliced almonds.
  9. Sprinkle over the top of the preserves.
  10. Bake in oven for 45 to 55 minutes. Crumb mixture should begin to brown.
  11. Serve warm or cool, cut into wedges.
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