Baked Raspberry Cream Cheese Coffee Cake on a glass cake stand. The cake features a golden-brown crumb topping with sliced almonds. Sides of the cake are perfectly browned, and the raspberry preserves peek through the almond topping. The cake is set against a neutral background.
| |

Raspberry Cream Cheese Coffee Cake

This delightful Raspberry Cream Cheese Coffee Cake, enhanced with small batch raspberry preserves, is a perfect treat for any occasion. The combination of a tender cake with almond extract, a rich cream cheese layer, and a sweet raspberry topping makes for a truly indulgent dessert. Follow our easy recipe to create a delicious coffee cake that will impress your family and friends.

Ingredients

Cake

  • 2 ¼ cups all-purpose flour
  • ¾ cup white sugar
  • ¾ cup unsalted butter, cut into 1-inch pieces
  • ¾ cup sour cream
  • 1 large egg
  • 1 teaspoon almond extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Raspberry Cream Cheese Layer

Topping

  • ½ cup sliced almonds
  • 1 tablespoon granulated sugar

Directions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Make the cake. Combine flour, sugar, and butter in a food processor; pulse until the mixture resembles coarse crumbs. Remove 1 cup of mixture and reserve for topping.
  3. Add the remaining cake ingredients. Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is smooth. Pour into the prepared pan, spreading over the bottom and 2 inches up the sides.
  4. Make the cream cheese layer. Beat cream cheese, sugar, and egg in a bowl until smooth. Pour over batter in the pan and spread evenly. Carefully spread preserves over the top. Alternately, you may find it easier to pipe the preserves onto the cream cheese mixture.
  5. Make the topping. Stir reserved crumb mixture and almonds together with 1 tablespoon of granulated sugar. Sprinkle over preserves.
  6. Bake until the filling is set, and the topping is golden brown. You’ll find this to be at around the 60-minute mark, or when a knife inserted in the middle comes out clean.
  7. Remove from oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan and chill completely before serving, about 1 hour.

Tools needed

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

Betty’s pro tips

  • Room Temperature Ingredients: Ensure the cream cheese and egg are at room temperature for a smoother cream cheese layer.
  • Even Spreading: Use an offset spatula to evenly spread the cake batter and cream cheese layer.
  • Avoid Over-baking: Check the cake at the 55-minute mark to avoid overbaking and drying out the cake.
  • Chill Before Serving: Allow the cake to cool completely and chill for the best texture and flavor.
  • Storage: Store the coffee cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *