Raspberry Cream Cheese Coffee Cake

Last weekend for Mother’s day I made a delicious coffee cake for the moms.

 It was such a crowd pleaser I wanted to share the recipe with you guys!

I added in my own notes & action pics to help you along the way.

Raspberry Cream Cheese Coffee Cake

INGREDIENTS

Cake: 2 ¼ cups All-Purpose Flour 1 cup sugar ¾ cup butter, chilled ½ tsp baking powder ½ tsp baking soda ¼ tsp salt ¾ cup sour cream 2 eggs 1 tsp pure almond extract

Filling: 250 g cream cheese ¾ cup raspberry preserves ½ cup sliced almonds

1. Preheat oven to 350°. Grease and flour a 9-in. springform pan.

 I doubled this recipe and could only find 1 of my springform pans, so I was forced to use a regular 3″ deep 9- in cake pan. It worked just as well. So if you are in a bind, just make sure you butter the heck out of it and it will also work.

2. In a large bowl, combine flour and ¾ cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture in a small bowl.

I used my hand for this step. As long as you work fast so the butter stays cold ,it’s the easiest way to mix and blend evenly. The pastry blender will just get gummed up and cause you more work.

3. Into the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract. Using the paddle attachment of your mixer, mix well. Spread batter over the bottom and 2 in. up the sides of the springform pan. The batter should be about ¼ in. thick on the sides.

The batter is pretty thick and you are able to smear it up the sides of the pan without it sliding back down. This creates a kind of collar for the fillings and hold everything together when you slice it.

4. Using your electric mixer, beat the cream cheese until soft. Add the remaining ¼ cup sugar and beat until combined. Add 1 egg and blend well. Pour this mixture over the batter in your springform pan. Then, carefully spoon the raspberry preserves evenly over the cheese filling.

5. In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.

 This mixture seemed a little powdery to me but once it baked ,the butter pulled it together into a consistent crumb topping.

6. Bake for 45-55 minutes or until cream cheese filling is set and crust is golden brown.

This particular cake is tough to gauge *doneness* since the cheese filling will remain runny till cooled. Trust your timer on this one, not the toothpick test. Any cracking on top is also a tell tail sign that it is ready to come out.

Cool for 15 minutes. Remove the sides of the pan. Serve warm or cool. Refrigerate any leftovers.

Serves 12. Bon Appetit!

Tip: You may want to let it cool for about 30-45 minutes in order for the filling to set. If it is too warm, the filling may become runny when slicing.

 

I recommend making this the night before so that the cream cheese filling can completely set up.