This is an easy, delicious coffee cake that I started making right after Tavis and I were married. I was in the full on “homemaker” mode and trying to show off my skills.
As yummy and quick as this raspberry coffee cake recipe was to throw together, combined with my other “homemaker” concoctions I was mixing up, I had to set it aside for a while when we started to remove white flour and sugar from our diet due to… clothes starting to not fit… everything in moderation, right?!?!
Last week I had this desire to revive this oldie but goodie right after Tavis and I finished a 5 mile run…
I figured “what the heck, why run if you can’t have a treat every once in a while” so I threw this together as a special treat.
Please disregard the running clothes that I am wearing, the coffee cake could not wait for me to change… I needed it NOW. 😉
In this picture I feel like I remember looking at the bowl and saying “is it coffee cake yet?!?! can I eat it?!?! I am drinking my coffee now and I NEED IT!!!”
Here is what you will need to whip up this special little treat for your next breakfast or brunch:
Cake and topping:
2 1/4 cups of all purpose flour
3/4 cup of sugar
3/4 cup cold butter
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cups sour cream
1 egg, baten
1 1/2 tsp almond extract
Filling:
1, 8oz package of cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup almond slivers
In a large mixing bowl combine flour and 3/4 cup of sugar, cut in 3/4 cup of cold butter until it is combined and crumbly.
Remove 1/2 cup of the crumbles to a separate bowl and reserve for crumbly topping.
To the remaining crumbles, add baking powder, baking soda and salt. Stir to combine. Then add sour cream, egg and almond extract, mix until well combined.
To make the filling, put the softened cream cheese, sugar and egg in a separate bowl. Beat until combined.
Grease the bottom and sides of a 9″ springform pan.
Pour your chilled cake batter into the greased pan and form it up the sides a little bit trying to keep the batter even thickness across the bottom and the sides.
Pour the cream cheese filling onto of the batter.
Place spoon full of raspberry jam on top of the filling.
Push the jam down gently into the cream cheese filling.
Top the cake with the remaining crumbly topping.
Make sure to get the thumbs up from your husband/photographer.
And then with the almond slivers.
Pop it into the over and bake at 350 degrees for 55-60 minutes or until the edge of the cake is golden brown.
Please ignore the bacon grease in the pan on the stove… divert your eyes…
Remove from oven and allow to cool for at least 15 minutes before removing from pan.
Run a knife around the edge of the pan to loosen before removing the top of the springform pan. Allow to cool an additional 30 minutes before removing the bottom of the pan or cutting the cake.If you do not allow the cake enough time to cool you run the risk of the filling oozing out when you cut it.
Enjoy!
- Cake and topping:
- 2¼ cups of all purpose flour
- ¾ cup of sugar
- ¾ cup cold butter
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cups sour cream
- 1 egg, baten
- 1½ tsp almond extract
- Filling:
- 1, 8oz package of cream cheese, softened
- ½ cup sugar
- 1 egg
- ½ cup raspberry jam
- ½ cup almond slivers
- In a large mixing bowl combine flour and ¾ cup of sugar, cut in ¾ cup of cold butter until it is combined and crumbly. Remove ½ cup of the crumbles to a separate bowl and reserve for crumbly topping.
- To the remaining crumbles, add baking powder, baking soda and salt. Stir to combine. Then add sour cream, egg and almond extract, mix until well combined.
- To make the filling, put the softened cream cheese, sugar and egg in a separate bowl. Beat until combined.
- Grease the bottom and sides of a 9" springform pan. Pour your chilled cake batter into the greased pan and form it up the sides a little bit trying to keep the batter even thickness across the bottom and the sides.
- Pour the cream cheese filling onto of the batter. Place spoon full of raspberry jam on top of the filling. Push the jam down gently into the cream cheese filling.
- Top the cake with the remaining crumbly topping and then with the almond slivers.
- Bake at 350 degrees for 55-60 minutes or until the edge of the cake is golden brown. Remove from oven and allow to cool for at least 15 minutes before removing from pan. Run a knife around the edge of the pan to loosen before removing the top of the springform pan. Allow to cool an additional 30 minutes before removing the bottom of the pan or cutting the cake.
- If you do not allow the cake enough time to cool you run the risk of the filling oozing out when you cut it.
This recipe is the best! Made it yesterday to bring to see my sisters-in-law, and they absolutely loved it! It was such a hit they were dividing it up to take home. One sis said, “it’s delicious, just the right amount of almonds”. It beat the local bakery hands down. I will never buy again…only bake! Thank you for making me look good to the in-laws. I am going to play around with the recipe to see if I can use lactose free product next time so I can taste it too! I will let you know if it’s a success. Thanks for all you do. It is so sweet of you to share the best recipes.