Raspberry Cream Cheese Coffee Cake
A luscious raspberry cream cheese coffee cake featuring a tender crumb, gooey raspberry preserves, and a creamy cheese layer. Perfect for breakfast or brunch, its sweet and tangy flavors appeal to fruit lovers and dessert enthusiasts alike, offering a delightful treat with every slice.
Ingredients
Instructions
- Grease and flour a 9 or 10-inch spring-form pan.
- Preheat oven to 350°F.
- In a large bowl, combine flour and 3/4 cup sugar.
- Cut in butter until mixture resembles crumbs.
- Reserve 1 cup of this mixture for topping.
- To the remaining mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract. Blend well.
- Spread the batter over the bottom and up the sides (2 inches) of the prepared pan.
- In a separate bowl, beat the softened cream cheese with 1/4 cup sugar until smooth.
- Spread the cream cheese mixture evenly over the batter in the pan.
- Spread raspberry preserves over the cream cheese layer.
- Sprinkle the reserved crumb mixture evenly over the top.
- Bake in the preheated oven for about 40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using cream cheese at room temperature to ensure a smooth texture when mixing. If you don't have almond extract, vanilla extract is a suitable substitute. You can also experiment with different fruit preserves, such as blueberry or apricot, for a unique twist. Ensure you reserve enough crumb mixture for a nice topping to add texture to your cake.
Serving Suggestions
This Raspberry Cream Cheese Coffee Cake is perfect for brunch or as a delightful dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of coffee or tea. For added flair, garnish with fresh raspberries or a dusting of powdered sugar before serving.
Storage & Reheating
To store leftovers, wrap the cooled coffee cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For reheating, microwave a slice for about 15-20 seconds or warm in the oven at 350°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Cream Cheese Coffee Cake contains roughly 151 calories, with 3g protein, 23g carbohydrates, and 5g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 864mg 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 make this coffee cake ahead of time?
Yes, you can prepare the coffee cake a day in advance. Just bake it, let it cool completely, and store it in an airtight container at room temperature. Before serving, you can sprinkle some powdered sugar on top to freshen it up.
What can I use instead of sour cream?
If you don't have sour cream, plain Greek yogurt or buttermilk can be used as substitutes. Both alternatives will maintain the moisture and tanginess needed for the cake's texture and flavor.
Can I freeze the coffee cake?
Absolutely! To freeze, wrap the cooled coffee cake tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator before reheating.
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).