Raspberry Almond Coffeecake with Cream Cheese filling
Recipe type: Breakfast
Cuisine: American
  • 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
  1. 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.
  2. 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.
  3. To make the filling, put the softened cream cheese, sugar and egg in a separate bowl. Beat until combined.
  4. 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.
  5. 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.
  6. Top the cake with the remaining crumbly topping and then with the almond slivers.
  7. 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.
  8. If you do not allow the cake enough time to cool you run the risk of the filling oozing out when you cut it.
Recipe by Leaving The Rut at https://leavingtherut.com/raspberry-almond-coffeecake-with-cream-cheese-filling/