Raspberry Cream Cheese Coffee Cake
Servings 10 pieces
Calories 491kcal
Ingredients
- 2 1/4 cups all purpose flour
- 1 cup sugar divided
- 3/4 cup salted butter cubed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sour cream
- 3/4 tsp pure almond extract
- 2 large eggs divided
- 1 8 oz block cream cheese softened
- 1/2 cup raspberry preserves
- 1/2 cup slivered almonds
Instructions
- Preheat the oven to 350°F. Butter and flour a 9.5 or 10-inch deep dish springform tart pan or spray with baking spray. Set aside.
- Cake: In a medium bowl use a whisk to sift together the flour and 3/4 cup of sugar. Using two forks or a pastry blender, cut butter into flour until it resembles coarse crumbs. Remove 1 cup and mix with the slivered almonds. Set aside.
- To the remaining mixture in the bowl add the baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Stir until blended, then spread onto the bottom and up the sides of the prepared springform pan. The mixture should go about 2 inches up the side of the pan.
- Cream Cheese Layer: In a separate medium bowl use an electric mixer, whip together cream cheese, 1/4 cup sugar and remaining egg. Spread over the crust.
- Preserves: Carefully spread the raspberry preserves over cream cheese. Sprinkle with the reserved crumbs and slivered almonds.
- Bake for 45 to 55 minutes or until filling is set when gently shaken and the crust is golden brown. Cool on a rack 20 minutes.
- Remove the sides of pan and cool completely or enjoy warm. Store cake chilled.
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 56g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 343mg | Potassium: 157mg | Fiber: 2g | Sugar: 29g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg