Raspberry Cream Cheese Coffee Cake
The perfect coffee cake with layers of cream cheese and raspberry, and topped with almond slices.
Servings 12 servings
Calories 350kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup butter chilled
- 1/2 tsp. each baking powder and baking soda
- 3/4 cup sour cream
- 1 egg
- 1 tsp. almond extract
- FILLING
- 1 8-ounce package cream cheese, room temperature
- 1/4/ cup sugar
- 1 egg
- 3/4 cup raspberry preserves
TOPPING
- 1 cup reserved crumb mixture
- 1/2 cup sliced almonds
Instructions
- Preheat over to 350 degrees.
- 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 suing 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, 1/4 cup 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 top.
- Bake in a 350-degree oven for 45 to 55 minutes, or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Removes sides of pan. Serve warm or cool, cut into wedges.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 131mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg