Description
Indulge in the delightful combination of tangy raspberry preserves, creamy cream cheese, and buttery crumb topping with this Raspberry Cream Cheese Coffee Cake. Perfect for a leisurely breakfast or a sweet treat with your coffee.
Ingredients
Dough:
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup unsalted butter, cold and cubed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
Topping:
1/2 cup raspberry preserves
1/4 cup sliced almonds (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch springform pan.
- Prepare the dough: Combine flour and sugar, cut in cold butter until crumbly. Reserve 1 cup for topping. To the rest, add baking soda, baking powder, salt, sour cream, egg, and vanilla. Spread into pan.
- Make the cream cheese filling: Beat cream cheese, sugar, and egg until smooth. Spread over the dough.
- Add preserves: Dollop raspberry preserves on top and swirl gently with a knife.
- Add toppings: Sprinkle reserved crumb mixture and almonds over the top.
- Bake: Bake for 50-55 minutes until set and golden. Cool before removing from pan.
Notes
- This cake can be made with blueberry or strawberry preserves as well.
- Store covered in the refrigerator for up to 5 days.
- Best served at room temperature or slightly warmed.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 26g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
