Raspberry Cream Cheese Coffee Cake

READY IN: 1hr 10mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 8
    ounces cream cheese (light cream cheese or neufchatel cheese works fine)
  • 14
    cup sugar
  • 1
  • 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.
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