Raspberry Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake is rich, moist and filled with sweetened cream cheese and a raspberry jam filling. Fantastic flavor in this simple breakfast cake recipe that everyone loves!
- 2 ¼ cup flour
- ¾ cup sugar
- ¾ cup butter cold
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sour cream or plain Greek yogurt
- 1 egg beaten
- 1 ½ tsp almond extract
- 8 oz cream cheese softened
- ½ cup sugar
- 1 egg
- ½ cup raspberry jam
- ½ cup slivered almonds
Preheat oven to 350°. In a large mixing bowl, combine flour and sugar. Cut in butter with a pastry cutter or the back of a fork. Remove 1 cup and set aside.
To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract. Mix well. Spread in bottom and up the sides of a 9-inch springform pan.
For the filling: Beat cream cheese, sugar and egg in a small bowl. Mix well. Pour over batter. Spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
Bake for 55-60 minutes. Let cool for at least 15 minutes before removing sides from pan.
Calories: 328kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 249mg | Potassium: 109mg | Fiber: 1g | Sugar: 22g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg