Raspberry Cream Cheese Coffeecake

This Raspberry Cream Cheese Coffeecake is a perpetual favorite! Perfect for your next brunch!

Raspberry Cream Cheese Coffeecake

My sister, Maddy, flew in from Denver for the weekend. She’s an accomplished artist (why did that gene bypass me???) who now is making exquisite jewelry out of vintage pieces. I had an open house featuring her creations. Of course, I had to cook up a storm. This  Raspberry Cream Cheese Coffeecake was one of the highlights. This Mixed Berry Coffee Cake is another tempting option! Maybe next time.

4 Spectacular Layers!

I turn to this recipe whenever I need a showstopping coffee, breakfast or brunch dish. I’ve made it for numerous coffees, for grieving friends and for a special treat at home. The moist sour cream cake base was filled with a sweetened cream cheese filling, a ribbon of raspberry jam, then streusel and almonds. Need I say more? Your family and friends will be lining up for the recipe. I promise!!!

More Coffeecake Recipes You’ll Love:

• Blueberry Pecan Coffee Cake from Inside BruCrew Life
• Streusel Coffeecake Pound Cake from That Skinny Chick Can Bake
• Lemon Foldover Coffee Cake from Your Homebased Mom
• Apple Ginger Coffee Cake from That Skinny Chick Can Bake
• Red Velvet Coffee Cake from Back for Seconds

Used in This Recipe:

• 9-inch Springform Pan
• OXO Pastry Blender and Cutter (perfect for making streusel toppings!_
• 10-Piece Mixing Bowl Set

Raspberry Cream Cheese Coffeecake

Serves 12 servings     adjust servings

Prep Time 30 mins

Cook Time 60 mins

Total Time 1 hr 30 mins

A kicked up coffeecake recipe with a layer of cream cheese filling and a ribbon of raspberry jam!

Ingredients

Coffeecake

• 2 1/4 cups flour
• 3/4 cup sugar
• 3/4 cup cold butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sour cream
• 1 egg, beaten
• 1 1/2 teaspoons almond extract

Filling

• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 cup raspberry jam

Topping

• 1/2 cup slivered almonds

Instructions

1. Combine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Mix in the sour cream, egg and almond extract. Spread in the bottom and 2 inches up the sides of a greased 9-inch Springform Pan
2. For the filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter. Spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
3. Bake at 350º for 55-60 minutes. Cool for 15 minutes. Run knife around edge of pan to loosen, then remove side to serve.

by Liz Berg

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 434kcal Calories from fat 216
% Daily Value
Total Fat 24g	37%
Saturated Fat 13g	65%
Transfat 0g
Cholesterol 85mg	28%
Sodium 257mg	11%
Carbohydrate 50g	17%
Dietary Fiber 1g	4%
Sugars 29g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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