Raspberry Cream Cheese Coffee Cake

This raspberry cream cheese coffee cake is a fruity alternative to those standard coffee cake recipes made with cinnamon, walnuts, and streusel.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 419 Calories

Ingredients

• 1 teaspoon almond extract
• 1 (8 ounce) package cream cheese, softened
• 1 large egg
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.75 cup white sugar
• 0.25 cup white sugar
• 2.25 cups all-purpose flour
• 0.75 cup sour cream
• 0.5 cup sliced almonds
• 0.75 cup unsalted butter, cut into 1-inch pieces
• 0.5 cup raspberry preserves

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is combined and smooth.

Step 7

Pour into the prepared pan. Spread over the bottom and 2 inches up the sides.

Step 8

Make the cream cheese layer: Beat cream cheese, sugar, and egg in a bowl with an electric mixer until smooth.

Step 9

Pour over batter in the pan and spread evenly. Carefully spread preserves over top.