Raspberry cream cheese coffeecake recipe

Raspberry Cream Cheese Coffeecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Raspberry Cream Cheese Coffeecake recipe is a delightful combination of tangy raspberries and creamy cheese, baked into a moist and fluffy coffeecake. It is the perfect treat for breakfast or brunch, with a burst of fruity flavor in every bite. The cream cheese adds a luscious richness to the cake, making it incredibly indulgent. With its vibrant raspberry swirls and crumbly streusel topping, this coffeecake is sure to impress your guests.

Keywords: Raspberry, Cream Cheese, Coffeecake, Brunch, Indulgent.

Raspberry cream cheese coffeecake recipe details

Raspberry cream cheese coffeecake recipe, recipe Rating: 4.7
Number of votes:119

Ingredients

2-1/4 cups flour

3/4 cup sugar

3/4 cup butter

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1 egg

1 teaspoon almond extract

8 ounces cream cheese, softened

1/4 cup sugar

1 egg

1/2 cup raspberry preserves or cherry pie filling

1/2 cup sliced almonds

Instructions:

Grease and flour a 9- or 10-inch springform pan. In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To the remaining mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract, blending well. Spread batter over bottom and 2 inches up sides of prepared pan.

Combine cream cheese, 1/4 cup sugar, and 1 egg, blending well. Pour over batter in pan. Spoon preserves over cream cheese mixture. Combine reserved crumbs with almonds and sprinkle over preserves.

Bake at 350 degrees for 45 to 50 minutes. Cool 15 minutes. Remove from sides of pan and cool completely.