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–+ servings

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!
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Cook Time 1 hour
Total Time 1 hour
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.