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New and Improved Raspberry Cream Cheese Coffee Cake

raspberry coffee cake

Let’s be honest — your typical coffee cake isn’t always the most sought-after dessert. It might be something you reluctantly pick at after all of the sweeter and more promising alternatives — like cookies, brownies, or pie — have already been dealt with.

But raspberry coffee cake is a notable exception to the rule. You might be surprised at the combination, but raspberry adds just the right twist to liven up a standard coffee cake. (If raspberries aren’t your thing, cherry or blueberry preserves can be used instead). Combined with cream cheese and sour cream for added sweetness and sliced almonds for crunch, this new and improved coffee cake will be far from that lonely item left behind at your next family function.

Recipe makes 12 servings.


  • 2 1/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 cup unsalted butter, cut into 1-inch pieces
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 teaspoon almond extract
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 2 eggs
  • 1/2 cup raspberry preserves
  • 1/2 cup sliced almonds


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour 9-inch pan.
  3. Mix flour, butter and 3/4 cup of sugar in a food processor. Pulse until the ingredients resemble coarse crumbs. Remove 1 cup of mixture from the processor and set aside.
  4. Add baking soda, sour cream, salt, baking powder, almost extract and one egg to the rest of the mixture in the food processor. Process until the ingredients are smooth.
  5. Spread this batter onto both the bottom and 2 inches up the sides of the pan.
  6. Mix 1/4 cup of sugar, 1 egg and cream cheese in a bowl until smooth. Pour into pan. Spread raspberry preserves over cheese filling. Make sure everything is spread evenly.
  7. Stir crumb mixture and sliced almonds together and sprinkle over the layer of raspberry preserves.
  8. Bake for approximately 45 to 55 minutes, or until crust is deep golden-brown. Cool for 15 minutes. Chill for about 1 hour before serving.

Thanks to All Recipes for the recipe and the imagery!

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