Raspberry Cream Cheese Coffee Cake
Description
Indulge in the delightful layers of this Raspberry Cream Cheese Coffee Cake, a cherished recipe that beautifully marries the rich, creamy texture of cream cheese with the sweet-tart flavor of raspberry jam, all enveloped in a tender, moist cake. Perfect for brunch or as a breakfast treat, this coffee cake is sure to impress not only with its aesthetic appeal but also with its delicious taste that elevates any gathering. To enhance your baking experience, warming the jam slightly before spreading will make it a breeze to work with. The combination of sour cream and milk adds an extra level of tenderness to the cake, creating a mouthwatering experience that is sure to leave your guests wanting more.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 635.5 |
| Total Fat | 34.2 g |
| Saturated Fat | 19.4 g |
| Cholesterol | 134.7 mg |
| Sodium | 462.8 mg |
| Total Carbohydrates | 75.1 g |
| Dietary Fiber | 1.6 g |
| Sugars | 41.5 g |
| Protein | 8.2 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 1/4 cups | All-purpose flour |
| 3/4 cup | Granulated sugar |
| 3/4 cup | Unsalted butter, softened |
| 1/2 tablespoon | Baking powder |
| 1/2 teaspoon | Baking soda |
| 1/4 teaspoon | Salt |
| 3/4 cup | Sour cream |
| 1 | Large egg |
| 1 | 8 oz cream cheese, softened |
| 1/4 cup | Granulated sugar |
| 1 | Large egg |
| 1 cup | Raspberry jam |
| 3/4 cup | Reserved crumb mixture with sliced almonds |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C), ensuring that it reaches the right temperature for optimal baking.
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Prepare the Crumb Mixture: In a large mixing bowl, combine the 2 1/4 cups of all-purpose flour with 3/4 cup of granulated sugar. Using a pastry blender, cut in the softened butter until the mixture resembles coarse crumbs. Reserve 1 cup of this crumb mixture for later use.
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Mix the Batter: To the remaining crumb mixture, add the baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend all ingredients well until the batter is smooth and uniform.
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Layer the Batter: Spread the batter evenly over the bottom and approximately 1 1/2 inches up the sides of a greased and floured 9-inch springform pan. The batter should be about 1/4 inch thick along the sides.
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Prepare the Cream Cheese Filling: In a separate small bowl, combine the softened cream cheese, 1/4 cup of granulated sugar, and 1 egg. Blend until smooth and well combined.
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Assemble the Cake: Pour the cream cheese mixture into the batter-lined pan, smoothing it evenly over the surface. Then, spoon the raspberry jam over the cream cheese layer, distributing it gently to cover as much of the filling as possible.
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Top with Crumb Topping: In a small bowl, combine the reserved crumb mixture with the sliced almonds. Sprinkle this topping generously over the raspberry jam, ensuring an even distribution for a delightful crunch.
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Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the coffee cake from the oven and allow it to cool in the pan for about 10 minutes before carefully removing the sides of the springform pan. Let the cake cool completely on a wire rack. Slice and serve warm or at room temperature, savoring the delightful combination of flavors.
Enjoy!
This Raspberry Cream Cheese Coffee Cake is a perfect choice for any occasion, whether it’s a casual breakfast, a celebratory brunch, or simply a cozy afternoon treat with a cup of coffee. The vibrant raspberry jam combined with the creamy filling and tender cake creates a harmony of flavors that will make this recipe a beloved addition to your collection. Enjoy each slice as it melts in your mouth, leaving you with a taste of bliss that only a homemade coffee cake can provide.
