In place of the usual cinnamon and walnut streusel coffee cake recipes, try this raspberry cream cheese cake. It’s ideal for a memorable family brunch or get-together. The batter can be prepared in a food processor, which makes assembly quick and simple.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 12 |
| Yield: | 1 9-inch coffee cake |
Ingredients
- 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
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 large egg
- ½ cup raspberry preserves
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Make the cake: Combine flour, sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside for topping.
- Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is combined and smooth, then pour into the prepared pan. Spread over the bottom and 2 inches up the sides.
- Make the cream cheese layer: Beat cream cheese, sugar, and egg in a bowl with an electric mixer until smooth. Pour over batter in the pan and spread evenly. Carefully spread preserves over top.
- Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves.
- Bake in the preheated oven until filling is set and topping is golden brown, 45 to 55 minutes.
- Remove from the oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan. Chill completely before serving, about 1 hour.
- You can use any flavor preserve instead of raspberry — apricot, cherry, and blueberry all work well.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 198 mg |
| Sugars | 25 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
THIS IS BASICALLY A CHEESECAKE , IT IS EXTREMELY RICH AND ENDED UP THROWING IT OUT . I MADE IT FOR MY WIFE AND SHE DIDN’T LIKE IT EITHER .
Coffee cake needed more almond flavor. Be sure to leave a thick layer of batter below the cream cheese layer or it becomes soggy on the bottom. I used a 9-in spring-form pan and still needed to bake for 15 min longer. Looked beautiful before I cut it, but it didn’t cut cleanly.
Followed the recipe to a T. It looked gorgeous when it came out of the oven. I used a toothpick to test & it came out clean. I baked it for 1 hour at 350. After cooling and then refrigerating over night, I cut a piece and it wasn’t baked in the middle. It was solid. So dissappointed!
I made this recipe exactly as printed and while it smelled incredible during baking and looked beautiful, I was not impressed with the flavor. The cream cheese was too “fluffy” as opposed to more dense and sweet and not enough raspberry flavor. I guess I was expecting something a bit more rich or gooey for lack of a better description. I did taste it while warm so will refrigerate as directed and see if it is better. Maybe too much work for me to just have a so so result, will update after refrigeration.
Delicious!
Really a lovely coffee cake recipe! The only downside for me was how many bowls and spoons I ended up dirtying to make this. I was cleaning out my fridge and had to make some substitutions. If you’re in the same boat, you’ll be glad to know that you can top off your white sugar with brown if you run short, sub the sour cream for soured milk (regular milk plus a couple teaspoons of lemon juice or vinegar), strawberry jam for raspberry, and pecans for almonds. Mine baked up perfectly in 45 minutes. This one’s a keeper!
Made this yesterday and wife said it was one of the best things I’ve made. We love apricot, so substituted apricot preserves for the raspberry jam and it came out excellent. Also, I kept my fingers wet and that made spreading the dough much easier. Instead of dealing with a springform pan, I just bought a disposable aluminum foil pan and it worked perfectly. And to help spread the preserves, i put them in a bowl and mixed them rapidly for a minute or two and that loosened them up and made the very spreadable.
I made it twice so far and both times it turned out luscious! I didn’t change anything. I saw the review using the plastic wrap sprayed with Pam to spread out the dough and I will do that the next time.?
So delicious!!!!! Do NOT add or subtract…it’s perfect the way it is.
This was awesome…Followed suggestion of other reviewers and added an extra egg to the dough. Almost wished I hadn’t since the dough was thinner and had to go up the sides of the pan. Poured dough in ..leveled bottom with a small offset spatula and pushed batter up around the edges with a rubber spatula to make a pool for the cream cheese filling. Warmed jam and piped over using small baggie, mine baked for only 31 MINUTES. This rose beautifully, perfect round edges, Edges seemed dark and a bit hard. Made an almond glaze with heavy cream confectioners sugar and almond extract..Painted on edges with pastry brush, which solved my concern about the edges being too hard. Chilled and drizzled same almond glaze over top. Looked like a bakery confection, was very moist and delicious. It sounds like its difficult but it isn’t just a first time learning curve
Really good. I accidentally only used 1/2 cup butter rather than the 3/4 c the recipe called for, and I only had light sour cream on hand. With those two factors, I was concerned it would be dry, but it was fine. I baked for 45 minutes. The cream cheese was still a little jiggly, but I assumed it would set as it cooled. I probably should have baked a few minutes longer, but it was still very good. I also liked the pretty presentation, which made it nice for a Christmas get-together with friends.
Excellent recipe – also very versatile. The first time, I made as per the posted recipe except added 1 tsp. lemon zest to cream cheese mixture. I assembled the night before and baked the next morning. I used a rubber spatula to build the sides up (not two inches but still good). Took about 53 minutes baking time allowing for the cooler batter. Per another reviewer, take out when the cake is done (the middle will still jiggle a little just like a cheesecake) and the cream cheese filling will finish setting as the cake cools. My cake was not at all dry. Any filling will work. Next time I will experiment with almond paste and a cherry filling.
Outstanding! I used strawberry preserves instead. Turned out perfect. I’m not a baker but this was excellent. Glad I read the comment about not cooking it til it was fully set bc I was wondering about that and it confirmed it for me! Definitely give it a try!!
Awesome
This was very good but I made some changes based on what I had so can’t give it 5 stars. First off I didn’t have raspberry preserves but I did have frozen raspberries, just over two cups. I thawed them, drained them and added about 1/4 cup sugar and 2 Tbs of quick tapioca to the berries. I also didn’t have enough sour cream so I used plain yogurt. I was expecting the first batter to be thick based on some reviews but my batter was a bit on the thin side. For the cream cheese filling, I used low fat cream cheese and it also was on the thin side maybe should have used regular cream cheese. I baked it for about one hour and it came out looking pretty good. My husband likes it but says it could use some sort of icing. I may try other extract next time. Thanks for the recipe.
I have made this many times over the years and get lots of requests. I follow the recipe exactly, but make sure that I use seedless preserves.
I have been making this for years. I had lost the original recipe but found it here. Everyone loves it and always gets rave reviews! Pretty quick to put together too, but looks and tastes impressive.
I brought this to a breakfast pot luck at work. Everyone LOVED it! I used salted butter (that’s what I had on hand), and cut the called for salt in half. I probably used more than 1/2 cup of jam; I didn’t measure it. Otherwise I stayed true to the recipe. I made it the night before, and I did not refrigerate as suggested. It was delicious and I think would adapt easily to other fruit toppings.
Am an experienced baker and couldn’t wait to make this. It was lovely going in & out of the oven. Baked a bit longer (10 mins) since the streusel topping wasn’t browning. The cake was coming away from the sides of the pan so I removed it from the oven but after cooling. I was dismayed to see the middle was “wet”, appearing to be unbaked. It tasted ok, but not the best for all of the work. ( I didn’t serve it). What went wrong? Would blind baking the first layer turn this recipe into a keeper?
Wonderful dessert… my girlfriends raved about how moist it was. Didn’t have almonds so I used chopped pecans which worked great. It’s important that the first layer crust be as even and thin as possible, I could have done this a bit better. It’s a repeater keeper in my book:))
I followed the recipe, but mine turned out very dry, but still underdone in the center. Might try it again and see if it was operator error.