Raspberry Cream Cheese Coffee Cake with a hint of almond flavor, sliced almonds, raspberry jam, and a sweet glaze is a delicious coffee cake for the holidays.
Made in a 9-inch springform pan, this Raspberry Cream Cheese Coffee Cake rises high and has a tender, buttery crumb. This from-scratch coffee cake is covered with a rich cream cheese layer, raspberry jam, and sliced almonds.
The combination of almond extract and sliced almonds gives this coffee cake lots of almond flavor. Serve with a few fresh raspberries for a delicious addition to a brunch or nibble on a slice with your morning coffee.
Tips For Making Raspberry Cream Cheese Coffee Cake:
- I use White Lily All-Purpose Flour, which is a southern flour with a low protein content. It is perfect for tender, baked goods. If you can’t find it, use cake flour.
- The batter is very thick and you will need to spread it with either your fingers or a rubber spatula sprayed with cooking spray.
- You could easily substitute strawberry, peach, apricot, or blueberry jam for the raspberry jam.
- If you don’t like almond flaovr, try using 1 teaspoon of vanilla extract instead of the almond extract and use pecans or walnuts instead of sliced almonds.
- If you don’t have a springform pan, you can make this coffee cake in a 9-inch cake pan, but it needs to be a deep one since the coffee cake will rise quite a bit.
- Place the pan you are baking it in on a baking sheet just in case any batter overflows or leaks out. You don’t want a mess on the bottom of your oven.
More Coffee Cake Recipes:
- Crescent Roll Coffee Cake
- Apple Crisp Coffee Cake
- Vintage Coffee Cake
- Peach Crisp Coffee Cake
- Easy Blueberry Pie Coffee Cake
Raspberry Cream Cheese Coffee Cake
Equipment
Ingredients
- 2 1/2 cups White Lily flour
- 3/4 cup sugar
- 3/4 cup salted butter,, softened
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
Cream Cheese Layer
- 8 ounces cream cheese,, softened
- 1/4 cup sugar
- 1 large egg
Remaining Ingredients
- 2/3 cup raspberry jam
- 1/2 cup sliced almonds
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- In a large bowl, combine flour and 3/4 cup sugar. Cut in the butter until mixture resembles coarse meal. Mesure out 1 cup for topping and set aside.
- Add baking powder, baking soda, and salt to the bowl and stir them in.
- Add sour cream, vanilla extract, almond extract, and egg to the bowl and mix well.
- Preheat oven to 350 degrees F and spray a 9-inch springform pan with baking spray.
- Press mixture into the springform pan. It will be very thick. Use a rubber spatula sprayed with cooking spray to even it out or you can spray your hands and use them.
- To make cream cheese layer, place cream cheese, sugar, and egg in a medium bowl. Use an electric mixer to beat until smooth. Spread on top of the bottom layer.
- Place raspberry jam in a small bowl and microwave for 15 seconds. This will make it easier to spread.Spread on top of the cream cheese layer.
- Combine almonds with the set aside topping and sprinkle on top.
- Bake for 55 to 60 minutes. Let cool for 15 minutes and then remove the sides of the pan
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Notably Nashville
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