Raspberry Cheese Coffee Cake Recipe


Preparation Time1 Hr 10 MinCooking Time10 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings2
VegetarianMain Ingredient
Interest Group


 All purpose flour2 1⁄4 Cup (36 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Butter1 1⁄4 Cup (20 tbs)
 Sour cream3⁄4 Cup (12 tbs)
 Eggs2 , beaten
 Baking powder1⁄2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Almond extract1 Teaspoon
 Cream cheese1 , softened
 Sugar1⁄4 Cup (4 tbs)
 Egg1 , beaten
 Raspberry preserves1⁄2 Cup (8 tbs)
 Almonds1⁄2 Cup (8 tbs), sliced


Preheat oven to 350° F.
Grease and flour bottom and sides of Springform Pan; set aside.
Prepare crust: Combine flour and 3/4 cup sugar in Batter Bowl.
With Pastry Blender, cut in butter until mixture resembles coarse crumbs.
Set aside 1 cup crumb mixture.
To remaining crumb mixture, add sour cream, two eggs, baking powder, baking soda, salt and almond extract.
Stir until smooth, then spread evenly over bottom and up 1 inch of sides in prepared pan.
Prepare filling: Mix cream cheese until smooth with 1/4 cup sugar and the remaining egg in Batter Bowl; pour into crust.
Spoon preserves evenly over cream cheese mixture.
Stir almonds into reserved crumb mixture and sprinkle over preserves.
Bake 55 to 65 minutes, or until cream cheese filling is set and crust is golden brown.
Cool to room temperature in Springform Pan, then release collar and remove.
Serve warm, cut into wedges.
Or refrigerate, covered in plastic wrap.