Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

"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."
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Ingredients

1 h 15 m servings
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Original recipe yields 9 servings

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Directions

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  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.

Reviews

152
  1. 181 Ratings

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Most helpful positive review

This coffee cake has been on our table for Easter Sunday brunch every year since 1994, so it has become a family tradition. It is delicious and a very pretty cake, however, I use only 1 tsp. alm...

Most helpful critical review

I doubled the recipe and made in a 13x9 pan. I followed the advice to hold back more than 1 cup of topping - since I doubled the recipe, I held back 3 cups. There was still an insane amount of b...

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This coffee cake has been on our table for Easter Sunday brunch every year since 1994, so it has become a family tradition. It is delicious and a very pretty cake, however, I use only 1 tsp. alm...

Love it. I found this recipe originally in the Chicago Tribune- October 3, 1991. Yep, I cut it out and kept the recipe. It has become part of our family's Christmas morning brunch tradition. ...

I doubled the recipe and made in a 13x9 pan. I followed the advice to hold back more than 1 cup of topping - since I doubled the recipe, I held back 3 cups. There was still an insane amount of b...

This coffe cake has been a signature recipe for me for many years, even before it was featured on All Recipies. If you follow directions properly and do not substitute, it will turn out perfectl...

Delicious & beautiful cake! I also cut the almond extract to 1t. - perfect amount of almond-ness. I also used sliced almonds & mixed them with the crumb mixture. I heated up my "Simply Fruit" Ra...

I had just finished baking this cake when I received a call that a cousin's husband had just passed away. I quickly wrapped up the cake and said a little prayer that it would be good and brough...

What a lovely coffee cake. It is easy to make and looks impressive.I followed the recipe except that I used sliced almonds since that is all I had and I added a little powdered sugar drizzle. ...

Followed the recipe and this is good but I will make a couple of changes next time. There was a little too much filling for us and the filling was too sweet. The cake was a tad dry. A couple of ...

I doubled and baked it in a 9x13 glass dish for a teachers' breakfast. Wow, is it tasty! I still baked for an hour, and the center had a small soft spot. I let it cool overnight at room temperat...

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