Raspberry Cream Cheese Coffee Cake

I have made this cake a few times, and each time I am so thrilled with the result and how my guests enjoy it. I first made it to bring into the office for coworkers during the holiday season, and then made it again years later to bring to Easter brunch. Both times people loved the combination of a coffee cake and cheesecake, with ribbons of tangy-sweet raspberry throughout. I suggest cutting it into small pieces so people are willing to try it without committing to a big piece…you’ll see them heading back for seconds!

Sorry it took me so long to post this recipe, Auntie Jan!

Raspberry Cream Cheese Coffee Cake

 


Raspberry Cream Cheese Coffee Cake
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Recipe type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
Enjoy this coffee/cheesecake with breakfast, lunch or dinner!
Ingredients
  • 2¼ cups all purpose flour
  • ¾ cup sugar
  • ¾ cup cold butter (1½ sticks)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sour cream (can use lite)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • For the filling: 1 8-oz. package cream cheese, softened (can use lite)
  • ½ cup sugar
  • 1 egg
  • ½ cup seedless raspberry jam
  • ½ cup slivered almonds
  • Special equipment: 9-inch springform pan
Instructions
  1. Preheat oven to 350°F and grease your 9-inch springform pan. Form a few pieces of aluminum foil into a ring that you will use to protect the crust while baking and set aside.
  2. In a large mixing bowl or a food processor, combine the flour and the ¾ cup sugar. Either cut in the butter with a pastry cutter or two knives, or pulse in the food processor until the mixture is crumbly. Remove one cup of the mixture and set aside.
  3. Add the remaining mixture to a large mixing bowl. Add the baking powder, baking soda, salt, sour cream, egg and vanilla extract and mix well. Spread in the bottom and 2 inches up the sides of springform pan.
  4. Now it's time to make the filling. In a medium mixing bowl, beat the softened cream cheese, ½ cup sugar and egg until well mixed. Pour into the springform pan.
  5. Dollop the raspberry jam all over the top and use a toothpick or the point of a knife to spread the jam around.
  6. Sprinkle the cake with the cup of reserved crumbs as well as the slivered almonds.
  7. Bake for 55-60 minutes, checking after 30 minutes and placing the foil protector over the edges. The top will be lightly browned and the interior will be creamy but cooked through. Let stand for 15 minutes before running a knife around the edges and then opening the springform pan. Cut into wedges (I suggest using a serrated bread knife) and enjoy!

 

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