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Raspberry Cream Cheese Coffee Cake

Rated as 4.41 out of 5 Stars

"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

2 h servings 419 cals
Original recipe yields 12 servings

Directions

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  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.

Nutrition Facts


Per Serving: 419 calories; 24.1 g fat; 45.7 g carbohydrates; 6.3 g protein; 88 mg cholesterol; 198 mg sodium. Full nutrition

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Reviews

Read all reviews 55
  1. 66 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

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 ...

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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...

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 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...

This was a great coffee cake that my boyfriend called "outstanding" and said I could sell it:). I noticed that some reviewers must have thought they had to cook this until there was absolutely n...

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...

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...

Recipe Group Selection: 11, August 2012 Yum, Yum, Yum. This coffee cake is wonderful! I made as written using my new springform pan for the first time. But.....my oven was a mess when it finish...