Cream Filled Raspberry Coffee Cake

Name: Cream Filled Raspberry Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 - 12
Cuisine: American
Ingredients: CRUST; 2 1/4 c flour; 3/4 c sugar; 3/4 c cold butter; 3/4 c sour cream; 1 egg; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp vanilla extract or almond; CREAM CHEESE FILLING; 1 - 8 oz softened cream cheese; 1 egg; 1/4 c sugar; 1/2 c chopped nuts, whatever kind you want to use; 3/4 c raspberry preserves - stirred to make easier to spread

By Cassie *
@1lovetocook1x

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!

Rating:

★★★★★ 2 votes5

Comments:

61 Comments

Serves:

8 - 12

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

CRUST
2 1/4 c

flour
3/4 c

sugar
3/4 c

cold butter
3/4 c

sour cream
1

egg
1/2 tsp

baking powder
1/2 tsp

baking soda
1 tsp

vanilla extract or almond
CREAM CHEESE FILLING
1 - 8 oz

softened cream cheese
1

egg
1/4 c

sugar
1/2 c

chopped nuts, whatever kind you want to use
3/4 c

raspberry preserves - stirred to make easier to spread
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How to Make Cream Filled Raspberry Coffee Cake

Step-by-Step

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.
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.
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.
In a small bowl, combine the cream cheese, sugar, and egg. Spoon into prepared crust and spread evenly.
Now, spread on the preserves, evenly.
Sprinkle the top evenly with reserved cup of crumbs. Sprinkle with nuts.
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!