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Raspberry Cream Cheese Coffee Cake


Prep Time:


Cooking Time:

55-60 minutes




  • 3/4 cup sugar
  • 3/4 cup butter
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup dairy sour cream
  • 1 egg
  • 1 tsp almond extract
  • 1 package (8 oz.) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sliced almonds for topping


In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thich on sides.) In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in the pan. carefully spoon jam evenly over cheese filling. In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top. Bake at 350° for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

Our Raspberry Cream Cheese Coffee Cake was featured at a dinner in the UGA Dining Commons for A Sunset Breakfast at the University of Georgia to 8700 people!! We are honored to have had that priviledge for our favorite Coffee Cake.