Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

This raspberry cream cheese coffee cake is so good you will want it for breakfast with your coffee and again at dinner for dessert!
Cook Time 1 hr
Total Time 1 hr
Servings 10

Ingredients
  

  • 2 1/4 cup flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Nature's Yoke egg, lightly beaten
  • 3/4 cup sour cream
  • 1 tsp almond extract

FILLING

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 Nature's Yoke egg, lightly beaten
  • 1 can (21 ounces) raspberry pie filling
  • 1/2 cup slivered almonds

Instructions
 

  • In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture.
  • Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended.
  • Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.
  • In a large bowl, beat cream cheese and sugar for 1 minute.
  • Add egg; beat just until combined. Spread over crust.
  • Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
  • Bake at 350 F. for 50-60 minutes or until center is set. Cool on a wire rack.
  • Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

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