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Raspberry Cream Cheese Coffee Cake

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  • Prep 25 min
  • Total 1 hr 35 min
  • Ingredients 14
  • Servings 16
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An old-fashioned favorite! This will be a hit at a holiday meal or potluck.
By Pillsbury Kitchens
Updated Dec 2, 2009
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Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup margarine or butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 teaspoon almond extract
  • 1 egg
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry preserves
  • 1/2 cup sliced almonds

Steps

  • 1
    Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine flour and 3/4 cup sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
  • 2
    To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of greased and floured pan.
  • 3
    In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.
  • 4
    Bake at 350°F. for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    Enjoy this coffee cake as a bread accompaniment or as a brunch dessert.

Nutrition Information

320 Calories, 18g Total Fat, 5g Protein, 34g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
7g
33%
Trans Fat
3g
Cholesterol
50mg
16%
Sodium
250mg
10%
Potassium
90mg
3%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
18g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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