This raspberry cream cheese coffeecake is a recipe that came from my good friend, Kelly. She knows how much my husband loves anything raspberry. It’s something he comes by naturally because his Aunt Anna loves anything raspberry too. Both of them love this raspberry cream cheese coffee cake. It’s easy to make, delicious and, if it lasts that long, will keep on your counter a couple of days. (It never makes it that long in our house!) You can also refrigerate it. It’s best to let it come to room temperature before indulging.
This raspberry cream cheese coffeecake is also perfect for entertaining. I’ve made it for many family member and friends who have come to visit. It doesn’t get old and to mix it up a bit you could use strawberry jam but we love the raspberry. You could also use almond extract in place of vanilla if you like more almond flavor. This would be perfect on a brunch buffet too but you may want to make two of them because it will probably disappear quickly.
Other favorite coffeecakes we enjoy include this fun pull apart cinnamon coffeecake with chocolate glaze that I just posted for BrunchWeek, overnight nutty coffeecake which is also a favorite to serve guests, cinnamon pecan swirl coffeecake and chocolate coffee pecan swirl coffeecake. All delicious for a treat or when company comes to visit.
- 2 ¼ cups flour
- ¾ cup sugar
- ¾ cup butter
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 egg
- 1 (8 ounce) package cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ cup raspberry preserves
- ½ cup sliced almonds
- Heat oven to 350 degrees F. Grease and flour bottom and sides of 9-inch springform pan. In large bowl, combine flour and ¾ cup sugar. Mix well. With pastry blender cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, vanilla extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan.
- In small bowl, combine cream cheese, ¼ cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.
- Bake at 350 degrees F. for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.
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