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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

Raspberry Cream Cheese Coffee Cake

Course: Breakfast

Cuisine: American

Keyword: coffee cake

Prep Time: 15 minutes

Cook Time: 55 minutes

Servings: 12

Calories: 469kcal

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.

Print Recipe

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

Store leftovers in the refrigerator.

Nutrition

Calories: 469kcal

Recipe adapted from Notably Nashville

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