Raspberry Cream Cheese Coffee Cake

4.4
(87)

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.

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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

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

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

  2. 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.

  3. 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.

  4. 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.

  5. Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves.

  6. Bake in the preheated oven until filling is set and topping is golden brown, 45 to 55 minutes.

  7. 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.

Nutrition Facts (per serving)

419 Calories
24g Fat
46g Carbs
6g Protein
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.

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