Note: Originally made April 9, 2011
I love breakfast foods! Pancakes, French toast, bagels, muffins, breads, etc! So, when I had to bring a breakfast food to my Mom’s house for the weekend I knew that I had to try this Raspberry Cream Cheese Coffee Cake! I love coffee cakes and anything with cream cheese in it has to taste amazing, right?
Since it was the dead of winter, I knew this recipe would be a winner since it calls for using raspberry jam, not fresh raspberries! This is a coffee cake that you truly can make anytime of the year. I’ve also made this same coffee cake with Strawberry (Scott’s favorite) and Blackberry (Mom’s favorite) jams.
Raspberry Cream Cheese Coffee Cake
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For the Crust:
2 1/4 Cups All-Purpose Flour
3/4 Cup Cold Butter, Cubed
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Cup Sour Cream
1 Egg, Beaten
1 Teaspoon Almond Extract
For the Filing:
1 (8 ounce) Package of Cream Cheese, Softened
1/2 Cup Sugar
3/4 Cup Raspberry Jam*
Spray the bottom and sides of a 10″ springform pan with baking spray, and set aside. Pre-heat the oven to 350 degrees.
In a large mixing bowl, stir together the flour and sugar. With a pastry blender cut in the butter until the mixture is crumbly and the butter is the size of peas. Remove 1 cup of the mixture and set aside. To the remaining crumbs stir in the baking powder, baking soda and salt. With a large spoon, mix in the sour cream, egg and almond extract until mixed well. In the prepared springform pan, evenly spread and press the mixture on the bottom and 2 inches up the side to form the crust.
To make the filling, in a small bowl using a hand mixer beat together the cream cheese, sugar and egg until they are well blended. Pour the filing over the batter, lightly shaking the pan to ensure the filling is spread evenly.
In a small microwave safe bowl, microwave the jam on high for about 90 seconds, stirring every 30 seconds. Microwaving the jam will make it easier to spread. Spoon the jam over the top of the filling, evenly and then sprinkle the reserved crumbs on top.
Bake at 350 degrees for 45-55 minutes. When you remove the coffee cake from the oven the middle will seem “loose” and “runny” but trust me, it’s cooked! Let the cake cool for at least 30-60 minutes in order to properly set. Carefully run a knife around the edge of the pan to loosen and remove the side from the pan.
NOTE: I like to serve this coffee cake with a sugar drizzle. Mix 1/2 cup powdered sugar with milk until thin enough to drizzle over the slices of cut cake.
*If you like your coffee cake with less jam, try using 1/2 cup instead of 3/4 cup of jam.
Source: adapted from Susan Litwiller off of AllRecipes.Com