Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

We have lots of holiday traditions at our house.  Tradition runs deep at the Wilkes household and I have learned that even though my children are now young adults I can’t ignore those long standing childhood traditions.  Some of our favorites include our Breakfast with Santa Christmas Eve fondue dinner, Christmas Day traditions  and others that are on my blog and I hope you will visit.  Our family even made the newspaper and the nightly news when someone tried to mess with one of our  family traditions a few years ago!

Today though I want to share a non-family tradition.  This holiday tradition involves my friends.  One of my favorite holiday traditions has always been a holiday brunch I host the first Saturday of December.  For twenty years I was involved in a direct sales business and during that time I would invite the women on my team to my holiday brunch each year.  It was a favorite event and one they looked forward to all year.  Not only was it a chance for me to spoil them during this crazy, busy time of year but it was an opportunity to slow down just a bit, for just a few hours on a Saturday morning and enjoy each others company and some good food.

Raspberry Cream Cheese Coffee Cake When I resigned from the company just over a year ago I decided I needed to continue the tradition of the brunch. So last year I invited a group of my friends from church.  These particular ladies were not in the same congregation as I was so I didn’t see them on a regular basis.  It was a wonderful morning, enjoying friends, good food and good conversation.  A chance to slow down for a few hours.  The tradition continued.  You can see details from last year’s Breakfast with Friends here.

Raspberry Cream Cheese Coffee Cake

One menu item that is a must have for my holiday brunch is Raspberry Cream Cheese Coffee Cake.  It has been a family and friend favorite for over 20 years.  It can easily be made the night before your event and kept in the refrigerator.  This coffee cake is always the favorite holiday brunch leftover with my family! (If there is any leftover) Raspberry Cream Cheese Coffee Cake Step by Step

One thing I particularly love about this coffee cake is the almond flavor in the cake part – so yummy!  The middle of the coffee cake is filled with a cream cheese mixture and then topped with raspberry jam and almonds.

Raspberry Cream Cheese Coffee Cake

You’ll be hoping for leftovers when you serve this!  Just keep them stored in the refrigerator.

Raspberry Cream Cheese Coffee CakeThis post was originally shared over at The Crafting Chicks.

Do you have any holiday traditions with friends?

Dinner Time – Breakfast Time


  • 2 1/4 cups flour
  • 1 cup sugar, divided
  • 3/4 cup butter, chilled
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 3/4 cup sour cream
  • 2 eggs, divided
  • 1 tsp. almond extract
  • Filling:
  • 1 -8 oz. cream cheese, room temperature
  • 3/4 cup raspberry jam
  • 1/2 cup sliced almonds


  • Grease and flour bottom and sides of a 9 inch springform pan.
  • In a large bowl, combine flour and 3/4 cup sugar
  • Cut in butter using a pastry blender or fork and work into coarse crumbs
  • Set aside 1 cup of crumb mixture
  • Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract
  • Blend well
  • Spread batter over bottom and 2 inches up sides of pan
  • Batter should be about 1/4 inch thick on sides
  • In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well
  • Pour over batter in pan
  • Carefully spoon preserves evenly over cheese filling
  • In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds
  • Sprinkle over the top
  • Bake in a 350 degree oven for 45-55 minutes or until cream cheese filling is set and crust is golden brown
  • Cool for 15 minutes
  • Remove sides of pan
  • Serve warm or cool, cut into wedges

Another popular dish at my yearly team breakfast is the sugared bacon – in fact one of my team members says that’s the only reason she comes! (I hope she’s kidding!)  This is a recipe I got several years ago from my sister in law and my children call it the “good bacon”.  Easy and fast!


A new recipe I tried this year, that is a keeper, is a  Chili Cheese Souffle.  Several months ago we had a family from church over for brunch and she asked what she could bring – it was this yummy egg dish.  Moral of the story is – when someone asks to bring something  – let them!  You end up with lots of fun new recipes.  Don’t let the word “souffle” scare you though – this is an easy, mix together, quick dish.  It would be yummy for dinner too.


Dinner Time – Breakfast Time


  • 10 eggs, beaten
  • 1 Tbsp. baking powder
  • 2 (4 oz.) cans chopped green chilies
  • 4 cups grated cheddar cheese
  • 1/2 cup flour
  • 1/8 tsp. salt
  • 1 pint small curd, cottage cheese
  • 1/4 cup butter, melted


  • Add eggs, flour, baking powder and salt together
  • Mix well
  • Add remainder of ingredients
  • Grease a 9 x 13 glass baking dish and pour mixture in
  • Bake in preheated 400 degree oven for 15 minutes
  • Reduce heat to 350 degrees and continue baking for 20 minutes or until a knife inserted in center comes out clean
  • Serves 8-10


  1. says

    Oh my word, I made both of these for Christmas morning, not only where they very easy, they were a HUGE hit at my home! Thank you LA for all of your wonderful inspiration and recipes. I really enjoy all of it!

  2. says

    That all looks so yummy. I’m totally going to try sugared bacon. My family has been making that Chili Cheese Souffle for years! My Mom would always cut it into little squares and take it to parties as an appetizer. I wonder where the original recipe came from? It’s so good, one of my favorites.

  3. says

    Oh, I’m looking at the recipe again, and we always use jack cheese instead of cheddar. It’s really good with jack, I’ll have to try the cheddar some time!

  4. julie says

    thanks for all of these…i can’t wait to try…my family LOVES bacon and i know that will be a bit hit…but i am a fan of egg dishes so i think that’ll be my favorite.

  5. Donna D. says

    Leigh Ann i don’t know who is in your first line bnut I sure wish I was one of them. This breakfast meal sounds so good that I’m going to have to try some of these for Christmas morning breakfast. Thanks for sharing these great recipes with us.

  6. Mollie says

    Thanks Leigh Anne, you just provided the breakfast menu for our scrapbooking retreat at the Manzanita House! I just need to email Karen and sign up for breakfast. First line huh? I think Karen is in your first line, if she drops off then I will bump up, hmmm.

  7. Cathy says

    The Chile Cheese Souffle is delicious. I made a half portion with a bit of parm and snipped some chives on top. Yum!!

    • says

      I have never used anything except for a springform so I’m not sure if anything else would really work. I’ve picked up an inexpensive springform pan at Goodwill.

  8. Emily says

    We get together with friends and have dinner then watch one of the families favorite Christmas movie together. Maybe we will serve breakfast this year?!

  9. Keri says

    I have a 10″ springform pan instead of 9″. Would the coffee cake recipe still work or would the crust be too thin?

  10. says

    This looks so good-but I was mystified by your crust-it doesn’t look like a traditional pastry recipe, but it doesn’t have a cake consistency…is it sweet biscuit dough or something?


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