Recipes Desserts Fruit Desserts Raspberry Dessert Recipes Raspberry Cream Cheese Coffee Cake 4.4 (87) 74 Reviews 38 Photos This raspberry cream cheese cake is a wonderful alternative to those standard cinnamon and walnut streusel coffee cake recipes. It's perfect for a brunch or special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. Recipe by springfield70 Updated on October 3, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 38 38 38 38 Prep Time: 25 mins Cook Time: 45 mins Additional Time: 1 hrs 15 mins Total Time: 2 hrs 25 mins Servings: 12 Yield: 1 9-inch coffee cake Jump to Nutrition Facts Ingredients Cake: 2 ¼ cups all-purpose flour ¾ cup white sugar ¾ cup unsalted butter, cut into 1-inch pieces ¾ cup sour cream 1 large egg 1 teaspoon almond extract ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Raspberry Cream Cheese Layer: 1 (8 ounce) package cream cheese, softened ¼ cup white sugar 1 large egg ½ cup raspberry preserves Topping: ½ cup sliced almonds Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. Make the cake: Combine flour, sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside for topping. Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is combined and smooth, then pour into the prepared pan. Spread over the bottom and 2 inches up the sides. Make the cream cheese layer: Beat cream cheese, sugar, and egg in a bowl with an electric mixer until smooth. Pour over batter in the pan and spread evenly. Carefully spread preserves over top. Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves. Bake in the preheated oven until filling is set and topping is golden brown, 45 to 55 minutes. Remove from the oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan. Chill completely before serving, about 1 hour. Tips You can use any flavor preserve instead of raspberry — apricot, cherry, and blueberry all work well. I Made It Print Nutrition Facts (per serving) 419 Calories 24g Fat 46g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 419 % Daily Value * Total Fat 24g 31% Saturated Fat 14g 69% Cholesterol 88mg 29% Sodium 198mg 9% Total Carbohydrate 46g 17% Dietary Fiber 1g 4% Total Sugars 25g Protein 6g Vitamin C 0mg 1% Calcium 65mg 5% Iron 2mg 8% Potassium 107mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved