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Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Course Cakes, Dessert
Cuisine American
Keyword coffee-cake-recipes, raspberry-coffee-cake, raspberry-cream-cheese-coffee-cake
Prep Time 20 minutes
Cook Time 55 minutes
Cooling time 4 hours
Total Time 5 hours 15 minutes
Servings 1 cake
Author Melissa Sperka


  • 2 ¼ cups all purpose flour
  • 1 cup sugar divided
  • ¾ cup salted butter cubed
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sour cream
  • ¾ tsp pure almond extract
  • 2 large eggs divided
  • 1 8 oz cream cheese softened
  • ½ cup raspberry preserves
  • ½ cup slivered almonds


  • Preheat the oven to 350°F. Butter and flour a 9.5 or 10-inch deep dish spring form tart pan or spray with baking spray. Set aside.
  • Sift together the flour and ¾ cup of sugar. Using two forks or a pastry blender, cut butter into flour until it resembles coarse crumbs.
  • Remove 1 cup, mix with the slivered almonds. Set aside.
  • To the remaining mixture 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 spring form pan. The mixture should go 2 inches up the side of the pan.
  • In a separate bowl, using an electric mixer, whip together cream cheese, ¼ cup sugar and remaining egg. Spread over the crust.
  • 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. Alternately this cake may be served warm or chilled. Store leftovers chilled.