Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake | Pinky's Pantry
It’s a lazy Sunday morning at Casa Catastrophe with nothing more pressing to do than get caught up on missed TV episodes, so my daughter, Bashful, and I decided to bake this coffee cake that we found in one of my old Pillsbury cookbooks. Not only did it taste delicious, but it looked lovely! Like something purchased from a fancy bakery. It was pretty easy to make, too. Don’t let the lengthy list of ingredients or instructions scare you. The hardest part to me was getting the crust evenly up the sides of the springform pan. But don’t worry about making it perfectly even. Ours was such a mess but it turned out looking great!

RASPBERRY CREAM CHEESE COFFEE CAKE

  • 2¼ cups flour
  • ¾ cup sugar
  • ¾ cup butter or margarine
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup sour cream
  • 1 tsp. almond extract
  • 1 egg
  • 1 pkg. (8 oz.) cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • ½ cup raspberry preserves
  • ½ cup sliced almonds
  1. Heat oven to 350ºF.
  2. Grease with shortening and flour bottom and sides of 9 or 10-inch springform pan.
  3. In large bowl, mix flour and ¾ cup sugar.
  4. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  5. Reserve 1 cup crumb mixture.
  6. To remaining crumb mixture in bowl, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 egg until blended.
  7. Spread batter about ¼-inch thick over bottom and 2 inches up sides of pan.
  8. In small bowl, mix cream cheese, ¼ cup sugar and 1 egg until blended.
  9. Pour into batter-lined pan.
  10. Carefully spoon preserves evenly over cream cheese mixture.
  11. In another small bowl, mix reserved crumb mixture and sliced almonds together.
  12. Sprinkle over preserves.
  13. Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown.
  14. Cool 15 minutes; remove side of pan.
  15. Serve warm or cool.
  16. Store in refrigerator.
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