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Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake created by Marg CaymanDesigns

This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

  • 2 14 cups flour
  • 34 cup sugar
  • 34 cup butter (light stick butter works fine!)
  • 12 teaspoon baking powder
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • 34 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
  • 1 teaspoon almond extract
  • 1 egg
  • 8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)
  • 14 cup sugar
  • 1 egg
  • 34 cup raspberry jam (I use sugar free)
  • 14 cup sliced almonds

directions

  • Preheat oven to 350°F.
  • In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
  • To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
  • Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
  • In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
  • Pour in batter lined pan.
  • Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
  • Bake for 45 to 55 minutes.
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"This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender."
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  1. winslow.christine
    Has anyone tried freezing this.
    Reply
  2. cookiemomster
    This was only okay. I really liked the filling and the topping, but the cake part was just marginal. I made sure I spooned the batter 1-1/2" up the sides as instructed, but it kind of crept up the pan as it baked and folded in, where it got tough and overcooked. The cake base had a very tiny, tough crumb that was dry out at the edge, and maybe a little undercooked in the middle. If I ever decide to try it again, I will prepare the topping separately from the batter base (I think "blending well" after the flour was already mixed into the butter and sugar added to the toughness), and I won't deliberately push the batter up the sides. Also, as a lesson learned, don't come too close to the edge with the jam or it will burn against the pan as the cake rises.
    Reply
  3. Blue-eyed 70s Chick
    This was wonderful! Followed recipe and it turned out great. Will be making this again.
    Reply
  4. Esther in Atlanta
    Easy and fast. My chages were. I used lowfat greek yogurt instead of sourcream. And I used forest berry jam. Followed all the other instructions
    Reply
  5. Esther in Atlanta
    Easy and fast. My chages were. I used lowfat greek yogurt instead of sourcream. And I used forest berry jam. Followed all the other instructions
    Reply
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