Penney'S Raspberry Cream Cheese Coffee Cake
A delightful coffee cake with raspberry preserves and creamy cheese filling, perfect for breakfast or brunch gatherings, offering a sweet-tart flavor and moist texture.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch spring-form pan.
- In a large bowl, combine flour, sugar, baking powder, soda, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in sour cream and almond extract until just combined.
- In a separate bowl, beat cream cheese, sugar, and egg until smooth.
- Spread half of the batter into the prepared pan.
- Spread the cream cheese mixture over the batter.
- Drop spoonfuls of raspberry preserves over the cream cheese layer.
- Top with remaining batter, smoothing the surface.
- Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Tips & Substitutions
For a richer flavor, consider using a mix of half cream cheese and half mascarpone. If you don't have almond extract, vanilla extract makes a great substitute. Be careful not to overmix the batter when adding the sour cream, as this can lead to a denser cake. To enhance the raspberry flavor, you can swirl extra preserves into the top layer before baking.
Serving Suggestions
This delightful coffee cake pairs beautifully with a cup of coffee or tea for breakfast or brunch. It can also be served as a sweet snack in the afternoon. Consider serving with a dollop of whipped cream or a drizzle of Sour Cream Sauce For Veggies for added richness. It makes a lovely centerpiece for any gathering or a delightful treat for sharing.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to a month. To reheat, simply thaw in the refrigerator overnight and warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Penney'S Raspberry Cream Cheese Coffee Cake contains roughly 302 calories, with 8g protein, 36g carbohydrates, and 15g fat. It is a good source of calcium (18% of the Daily Value), protein (16% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 855mg per serving (37% 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 fresh raspberries instead of preserves?
Yes, you can substitute fresh raspberries for the preserves, but be cautious as they will add moisture. You might want to slightly reduce the sour cream or baking time to ensure the cake bakes properly. Toss the fresh raspberries with a little sugar to enhance their flavor before adding them to the cake.
What can I replace the sour cream with?
If you don't have sour cream on hand, plain yogurt is an excellent substitute. Greek yogurt will add a thicker texture, while regular yogurt will work just fine. You could also use buttermilk, but reduce the amount slightly as it is more liquid than sour cream.
How do I know when the coffee cake is done baking?
The best way to check if your coffee cake is done is to insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, bake it for an additional 5-10 minutes and check again.
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).