Raspberry Cream Cheese Coffeecake
This raspberry cream cheese coffeecake is delightful, decadent, and delicious. It's perfect for breakfast or brunch, but does equally well as a snack or dessert. Enjoy!
Cooking Time55 min
Ingredients
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 1 egg
- 8 ounces cream cheese
- 1/4 cup sugar
- 3/4 cup raspberry jam
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees 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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