Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

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Stephanie Jameson


This is a favorite with my kids. The only complaint I get is that I don't make it enough.


★★★★★ 3 votes

35 Min
50 Min


  • 2 1/2 c
    all purpose flour
  • 3/4 c
  • 1/4 c
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 3/4 c
    sour cream
  • 1
  • 1 tsp
    almond extract
  • 1/2 to 3/4 c
    raspberry jam

  • 8 oz
    cream cheese, softened
  • 1
  • 1/4 c

  • 1/2 c
    sliced almonds

How to Make Raspberry Cream Cheese Coffee Cake


  1. Preheat oven to 350.
  2. Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of crumbs for topping below.
  3. Add baking powder, baking soda, salt, sour cream, egg and almond extract to remaining crumbs. Mix well.
  4. Spread batter over bottom and up the sides of a greased 9" spring-foam pan.
  5. Add cream cheese filling:
    Filling Directions: Blend cream cheese, sugar and egg until smooth. Pour over the batter in pan.
  6. Carefully spread the raspberry jam over cheese filling.
  7. Add almond topping.
    Topping Directions: Mixed reserved crumbs and almonds. Sprinkle over top before baking.
  8. Bake 40-50 minutes or until cheese filling is set and crust is a golden brown. Cool 10-15 minutes and remove sides of pan.

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