Black Raspberry Cream Cheese Coffee Cake
A luscious coffee cake filled with raspberry preserves and cream cheese, featuring a buttery crumb topping and almond accents, perfect for brunch or a sweet snack.
Ingredients
Instructions
- Spray the bottom and sides of a 10-inch tube or springform pan with cooking spray.
- In a large bowl, combine flour and 3/4 cup sugar.
- Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture.
- To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg.
- Blend well until smooth.
- Spread the dough over the bottom and 1 inch up the sides of the prepared pan.
- Pat the dough about 1/4 inch thick on the sides.
- Spread raspberry preserves over the dough.
- In a small bowl, combine the reserved crumb mixture with sliced almonds.
- Sprinkle the crumb topping evenly over the raspberry layer.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using high-quality almond extract. If you don’t have sour cream on hand, plain Greek yogurt can work as a substitute. You can also add a pinch of cinnamon to the crumb topping for an extra layer of flavor. Be sure to not overmix the batter after adding the eggs to keep the cake tender.
Serving Suggestions
This Black Raspberry Cream Cheese Coffee Cake is perfect for brunch or as a delightful afternoon snack with coffee or tea. It pairs beautifully with Carolers' Chocolate Coffee for a comforting experience. Serve it with whipped cream or a dusting of powdered sugar for an elegant touch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last up to a week. To reheat, warm slices in the microwave for 15-20 seconds or in the oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Black Raspberry Cream Cheese Coffee Cake contains roughly 246 calories, with 5g protein, 25g carbohydrates, and 14g fat. It is a good source of calcium (14% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 871mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fruit preserves?
Yes, you can substitute raspberry preserves with other flavors like blueberry or apricot preserves. Just ensure the preserves are thick enough to spread easily without making the cake soggy.
What can I do if I don’t have a tube or springform pan?
If you don't have a tube or springform pan, you can use a standard 9x13 inch baking dish. Just adjust the baking time slightly, checking for doneness after 35 minutes.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder and other ingredients are also gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).