Raspberry Cream Cheese Coffee Crumb Cake

Recipe by Boomette
READY IN: 1hr 15mins




  • Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
  • To remaining crumb mixture, add baking powder and baking soda. Mix well.
  • Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
  • Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
  • Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
  • Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.