Real Recipes From Real Home Cooks ®

cream filled raspberry coffee cake

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

This recipe came from a dear friend of mine from Church...we just love it... This treat can be made with any preserves...I've made it with blackberry, peach, strawberry...and apricot...its a goodie...enjoy!

(2 ratings)
yield 8 - 12
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For cream filled raspberry coffee cake

  • 2 1/4 c
  • 3/4 c
  • 3/4 c
    cold butter
  • 3/4 c
    sour cream
  • 1
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
    vanilla extract or almond
  • 1 - 8 oz
    softened cream cheese
  • 1
  • 1/4 c
  • 1/2 c
    chopped nuts, whatever kind you want to use
  • 3/4 c
    raspberry preserves - stirred to make easier to spread

How To Make cream filled raspberry coffee cake

  • 1
    Preheat oven to 350 degree F. Spray a 9 inch springform pan with non stick cooking spray... In my food processor I added the flour and sugar...pulse a few times to blend...then add the cold butter - cut into pieces. Pulse until the mixture looks like coarse crumbs. Reserve 1 cup for topping - set aside.
  • 2
    In another bowl, pour in the crumbs and add to it 1 egg, sour cream, baking powder, baking soda and extract. Mix until thoroughly blended.
  • 3
    Press the batter into the bottom and 2 inches up the side of your greased springform pan. The batter is somewhat sticky, I greased my fingers for this with some shortening. Or use a spoon to spread.
  • 4
    In a small bowl, combine the cream cheese, sugar, and egg. Spoon into prepared crust and spread evenly.
  • 5
    Now, spread on the preserves, evenly.
  • 6
    Sprinkle the top evenly with reserved cup of crumbs. Sprinkle with nuts.
  • 7
    Bake for 45 - 50 minutes. Cool on wire rack for about 15 minutes. Run a knife around the inside edge of the pan to loosen the cake. Now, remove the sides of the pan. Continue cooling for 2 - 3 hours. Store leftovers in refrigerator. Enjoy!