Friday, February 3, 2012

Raspberry Almond Cream Cheese Coffee Cake

Are you like me and like to have a few great coffee cake recipes in your file for those breakfasts and brunches with friends?  I made this delicious recipe today for my Bible Study group, and it received rave reviews!  The ingredients are simple, on-hand types of things, so you can easily bake this in less than an hour and a half.  It would be perfect for dessert too.  Yum!

Raspberry Almond Cream Cheese Coffee Cake

2 1/4 cup flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg
1 1/2 tsp. almond extract

8 oz. cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup sliced almonds

In a large mixing bowl, stir together the flour and sugar.  Cut in the butter with two knives or a pastry cutter until mixture is crumbly.  Remove 1 cup and set aside.  To the remaining crumbs, add baking powder, baking soda, and salt.  Add the sour cream, egg, and almond extract and mix well.  Spread in the bottom and 2 inches up the side of a 9 inch springform pan.

For the filling, beat together cream cheese, sugar, and egg in a small bowl until blended.  Pour over batter.  Spoon raspberry jam on top.  Sprinkle with sliced almonds and remaining crumbs.

Bake in a preheated 350 degree oven for 55 to 60 minutes.  Let cool on a wire rack for 15 minutes.  Carefully run a knife along edge of pan to loosen;  remove sides of pan.  Cool completely.


  1. Oh my, oh my, oh my. Swoon. Are you sitting down? I'm tempted to make this. Deep breaths.

    Question about cutting in the butter. After adding all the other ingredients and "mix well" (is that by hand or with a hand mixer), are the cold butter clumps supposed to be all gone? Oh crud, I don't own a spring form. Of course, just for family, we would cut it right in the pan so a regular pan would work fine. This might be dessert for Super Bowl Sunday.

  2. Lulu, you can mix by hand, but it would be easier to use a hand mixer. As for cutting in the butter, the texture you're looking for is like clumpy crumbs. The butter has been cut into the dry ingredients and everything looks almost like damp sand. If you pinch the crumbs together they stick together. Does that help??

    You can use a 9 inch square or round baking pan instead of a springform pan. It ought to bake the same.

    Can't wait to hear how it turns out!!