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Raspberry Cream Cheese Coffee Cake | Kita Roberts PassTheSushi.com

Raspberry Cream Cheese Coffee Cake Recipe

Whip up a delectable raspberry cream cheese coffee cake with layers of moist cake, tangy cream cheese, and sweet-tart raspberry preserves. This recipe walks you through creating a perfectly balanced breakfast treat or dessert.
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 people
Calories: 428kcal
Author: Kita

Ingredients

  • 2 1/4 cup flour
  • 1 cup sugar divided
  • 3/4 cup unsalted butter cut into small cubes
  • 1 cup sour cream
  • 1 tsp almond extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 8 oz cream cheese softened
  • 1/2 cup seedless raspberry preserves
  • 1/2 cup sliced almonds

Instructions

  • Preheat the oven to 350 degrees F. Butter and flour a 9" round springform pan.
  • In the bowl of your food processor, add the flour and 3/4 cup sugar.
  • Pulse once or twice to combine.
  • Add the butter and pulse 20 times, until crumbly. Reserve 1 cup of the mixture for later.
  • Add the sour cream, almond extract, baking powder, baking soda, salt, and 1 egg.
  • Pulse until a loose dough forms.
  • Spoon the dough into the bottom of your prepared pan creating an indent in the center and a ridge along the edges.
  • Mix the cream cheese and remaining sugar in the bowl of your stand mixer until smooth.
  • Add the remaining egg and mix until smooth.
  • Spoon into the center of the dough.
  • Swirl the raspberry preserves over the top in dollops.
  • Toss the almonds in the reserved flour mixture and coat the top of the cake.
  • Bake for 60 to 70 minutes, until the filling is set and the cake is deep golden.
  • Cool for 15 minutes on a wire rack.
  • Run a knife along the edges to loosen the sides making it easier to slice and serve.
  • Allow to cool before serving warm or at room temperature.
  • Store leftovers in fridge.

Notes

This recipe is from the Cabot Creamery Cookbook, which was sent to me for review.

Nutrition

Serving: 1serving | Calories: 428kcal | Carbohydrates: 47g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 177mg | Potassium: 144mg | Fiber: 1g | Sugar: 25g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg