Community Pick
Berry Cream Cheese Coffee Cake
"This beautiful cake looks just like a gourmet pastry chef made it! It tastes yummy too, of course."
photo by Ashley Cuoco
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 532.32 ml flour
- 177.44 ml sugar
- 177.44 ml margarine
- 2.46 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 177.44-236.59 ml sour cream
- 1 egg
- 4.92 ml almond extract
- 226.79 g cream cheese, softened
- 59.14 ml sugar
- 1 egg
- 118.29 ml raspberry preserves or 118.29 ml strawberry preserves
- 118.29 ml sliced almonds
directions
- Heat oven to 350 degrees.
- Grease and flour bottom and sides of 9 or 10 inch springform pan.
- Combine flour and 3/4 cup sugar.
- Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
- Reserve 1 cup of crumb mixture.
- To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
- Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
- Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
- Pour over batter in pan.
- Carefully spread preserves over all.
- Combine reserved crumbs and sliced almonds.
- Sprinkle over top.
- Bake 55 minutes or until filling is set.
- Cool 15 minutes.
- Remove sides of pan.
- Serve warm or cool.
- Refrigerate leftovers.
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Reviews
-
Beautiful cake.. beautifully presented. Makes a wonderful gift or take along to dinners, breakfasts, etc. because it looks and tastes so good. I made only a couple of minor tweaks: added 1 tsp vanilla to the cream cheese mixture and added 1 tsp cinnamon to the crumbs reserved for the top of the cake. Very lightly sprinkled the cooled cake with confectioners sugar for a nice finishing touch.<br/>FYI We have an abundance of wild blackberries at the farm. I cooked them down with sugar until they were thickened and used them in place of the preserves--fantastic! I bet one could do this with nearly any fruit. I think I may try peaches next as they are in season now. Also, I have baked it in both 9 and 10 inch springform pan. It works best in the 10 inch pan and bakes at the time specified. It took much longer in the 9 inch pan and even overcooked the cake a little to get the filling to set. Still, it was delicious and every last crumb disappeared. Thanks for this recipe. It's a keeper! -
Impressive coffee cake, that would please anyone. It takes some effort in the preparation but it is worth it. I made 2 - one with apricot jam and one with raspberry jam and both were delicious. I'm thinking about trying some sour cherry preserves next time - the possibilities are endless. Thanks for sharing! -
This has to be one of the best deserts I have ever made! I did't have raspberry preserves so I just cooked up some of my frozen strawberries and put them through the blender. Yummy! -
Wow, this is very good and moist and so beautiful. Would be great for a brunch where you're trying to impress! -
I am so glad we tried this one! As other reviewers have said, this cake is beautiful. I made this as directed with the strawberry preserves. It tasted great! I can see where one could add or change the seasonings, extracts, nuts or vary the preserves to make a myriad of variations and I am certain they would all be tasty. I will certainly be making this again!
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Tweaks
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My parents dropped in for an overnight visit, leaving me scrambling for breakfast plans. I found this recipe and am sure glad I did. It was very simple to make and impressed my mother...a feat all its own. I did substitute strawberry jam for the raspberry jam, vanilla for the almond extract and chopped pecans for the almonds, due to my ingredients on hand. It was fantastic! Very rich and moist, it was a perfect complement to a bold cup of coffee.
RECIPE SUBMITTED BY
Donna M.
Billings, Montana
