Raspberry Cream Cheese Coffee Cake
This is one of my favorite coffee cakes. It is pretty and it tastes wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.
This is one of my favorite coffee cakes. It is pretty and it tastes wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 cup sliced almonds
- 1 teaspoon almond extract
- 3/4 cup sugar
- 2 1/4 cups flour
- 3/4 cup butter (light stick butter works fine!)
- 3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk i use light sour cream & 1% milk)
- 8 ounces cream cheese (light cream cheese or neufchatel
- 3/4 cup raspberry jam (i use sugar free)
- Carbohydrate 43.1634710411706 g
- Cholesterol 30.7072916662524 mg
- Fat 13.0662683332422 g
- Fiber 0.374177077492078 g
- Protein 0.939947291323898 g
- Saturated Fat 7.43014062494325 g
- Serving Size 1 1 -12 serving(s) (111g)
- Sodium 7063.59818670742 mg
- Sugar 42.7892939636786 g
- Trans Fat 0.891661291662011 g
- Calories 286 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour and 3/4 cup sugar.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Reserve 1 cup of crumbs.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
- Spread batter over bottom and 1 1/2 inches up sides of a greased and floured 9-inch springform pan. Batter should be about 1/4 inch thick on sides.
- In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
- Pour cream cheese mixture into the prepared pan over the batter.
- Spoon jam over cream cheese mixture.
- In a small bowl, combine reserved crumbs and sliced almonds.
- Sprinkle crumb mixture over jam.
- Bake for 45 to 55 minutes.
My Favorite Raspberry Cream Cheese Coffee Cake
Oh, the joy of baking! There’s something truly magical about the aroma of a freshly baked cake filling your kitchen. And today, I want to share one of my absolute favorite recipes: my Raspberry Cream Cheese Coffee Cake. It's not just delicious; it's also incredibly pretty, perfect for a weekend brunch or a special occasion. I’ve perfected this recipe over the years, tweaking it just so, and I'm thrilled to share the secrets to its irresistible tenderness and flavor.
This coffee cake is more than just a sweet treat; it's a labor of love, a testament to the simple pleasures of home baking. I love the vibrant color of the raspberries peeking through the creamy topping, the subtle crunch of the almond topping, and, most importantly, that perfect balance of sweet and tangy flavors. It's the kind of cake that brings people together, sparks conversations, and leaves everyone wanting more.
The recipe itself is surprisingly straightforward. The key to its incredible tenderness lies in the combination of sour cream and milk in the batter. It adds a delightful richness and keeps the cake moist and fluffy. I use light sour cream and 1% milk for a slightly healthier twist, but feel free to use your preferred type. Another little trick I've discovered? Warming the raspberry jam slightly before spreading it makes it so much easier to work with and ensures an even layer.
Beyond the ingredients, the real magic lies in the process. I love the feeling of combining the dry and wet ingredients, the satisfying act of cutting in the butter with a pastry blender until it resembles coarse crumbs. It’s a tactile experience, a connection to the tradition of baking. And the moment you pour the creamy cream cheese mixture over the batter, you know you’re onto something truly special. The anticipation builds as you sprinkle those crunchy almond crumbs on top, waiting for the oven to work its magic.
The baking time is a crucial element; you want the cake to be perfectly baked through, with a golden-brown crust and a moist, tender interior. I always check it a few minutes before the minimum baking time using a toothpick inserted into the center – if it comes out clean, it’s ready. And that first slice? Pure bliss. The combination of the buttery crumb base, the tangy cream cheese layer, the sweet and tart raspberry jam, and the crunchy almond topping is simply heavenly. It’s a flavor explosion that will leave you completely satisfied.
So, grab your apron, gather your ingredients, and prepare to embark on a delightful baking adventure. This Raspberry Cream Cheese Coffee Cake is more than just a recipe; it’s an experience, a moment of joy, and a delicious way to share something special with those you love. Enjoy!
Tips and Variations:
- For a richer flavor: Use full-fat sour cream and whole milk.
- For a different fruit filling: Substitute the raspberry jam with blueberry, strawberry, or apricot jam.
- Add a touch of spice: Incorporate a pinch of cinnamon or nutmeg into the batter.
- Make it gluten-free: Use a gluten-free flour blend.
- Make it ahead: This cake can be made a day or two in advance and stored in an airtight container.
