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
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.