Raspberry Cream Cheese Coffee Cake

"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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photo by pate g. photo by pate g.
photo by pate g.
photo by Michelle in KY photo by Michelle in KY
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by truebrit photo by truebrit
photo by cali2nc84 photo by cali2nc84
Ready In:
1hr 10mins
Ingredients:
14
Serves:
8-12
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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
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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.

Questions & Replies

  1. Has anyone tried freezing this.
     
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Reviews

  1. This coffee cake is truly exceptional! I have made it 3 times in the past week and it has been loved by every one who has tried it. The last time I made it, I used cherry jam as I was all out of raspberry from the 2 times prior I'd made it.LOL I expect it would be good with just about any jam in the filling. Next time, the only change I will make is not to incorporate any sugar in the cream cheese mixture - the jam is really sweet enough and sits directly on top. Thank you so much for this recipe, Marg. I can tell it's going to become a classic in my kitchen.
     
  2. I'm giving this 5 stars because what I ended up with was delicious and amazing - but I didn't exactly follow the recipe. Here are the changes I made: I reduced the 3/4 cup sugar to a 1/2 cup; I reduced the sugar in the cream cheese mixture to 2 Tblsp; I used a can of cherry pie filling instead of jam (just because that's what I had on hand). The results were awesome!
     
  3. Delicious! I used a square pan instead of a round one, and it came out great! Thanks, Marg!
     
  4. I have been making this recipe for years, I first found it in a Pillsbury cookbook. The only difference between this recipe and the one in the Pillsberry is an extra 1/4 cup of almonds in the crumb topping. I love this recipe I usually always make it with cherry jam but I do think it needs a little extra salt unless you use salted butter, I usually always have sweet cream butter on hand so I add an extra 1/4 teaspoon salt. I love Almond extract so I always add a little bit in the bottom crust as well. Delicious!
     
  5. I eliminated the almonds and almond extract and added 1 tsp of fresh lemon zest to the batter. I also did not add sugar to the cream cheese as some of the other reviewers suggested. It came out well.
     
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Tweaks

  1. 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
     
  2. I had some fresh raspberries and plain Greek style yogurt that I wanted to use up, so I thought I'd try this recipe - it's pretty great!! It seemed to work just fine to substitute the yogurt for the sour cream, and I just added about a cup of berries to the jam before I spread it over the cream cheese layer. I used a silicone/ceramic base square springform pan, and didn't have much patience to be neat about spreading it evenly up the sides - I just kinda' made a little "curb", and it worked great! Couldn't wait until it cooled completely before I cut a little piece, and even at luke warm it was good, but I would imagine it would be better cold so the cream cheese layer is more solid. Love the almond/raspberry combination, but would also like to try different fruits/jam. Thanks!!
     
  3. Absolutely delicious! I used lemon extract instead of almond, also added a little to the crumb topping. For the crumb mixture I reserved 1 TBSP of the butter and added it just to the reserved cup of topping for larger buttery crumbs. Brought it to work for a co-workers last day. Not one little bit was left! Very, very good, this will be my coffee cake recipe from now on. Will try again with different variations. Thank you for sharing Marg!
     
  4. Great! I used strawberry jam instead of raspberry, and it turned out fantastic! next time i will use a springpan though
     
  5. this was a delicious! since i had a ton-o-apples from a recent apple picking adventure, i substituted the raspberry jam for apples, i added 3 apples. i would suggest at least another one or two if you do that variation. i will definitely try the raspberry jam now that the apples are nearly gone!
     

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With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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