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+ servings

Raspberry Cream Cheese Coffee Cake

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.

Course Breakfast
Cuisine American
Keyword coffee cake
Prep Time 15 minutes
Cook Time 55 minutes
Servings 12
Calories 469kcal


  • 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


  • 1 cup powdered sugar
  • 2 tablespoons milk


  • 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


Store leftovers in the refrigerator.


Calories: 469kcal