Raspberry Cream Cheese Coffee Cake

If you are looking for a beautiful and delicious coffee cake, here is one to try. I made it for the second time this past week - the perfect "birthday treat" for a daughter at our Family Brunch this last weekend! 

Raspberry Cream Cheese Coffee Cake

2 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract

Filling:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry jam

Topping:
1/2 cup slivered almonds

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg and almond extract; mix well.

Spread in the bottom and 2 inches up the sides of a greased 9-inch springform pan.

For the filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.

Bake at 350 degrees for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan. Serve warm or cool. Cover and refrigerate leftovers.

Yield:  16 servings

This recipe can be made anytime of year, as it uses raspberry jam, and not fresh raspberries. It also freezes very well; the first time I used this recipe, I made two of them in preparation for guests coming, and put both in the freezer. It was a treat to be able to pull them out of the freezer when our guests came (thaw, and serve, warmed up a bit in the microwave). Beautiful, and delicious! And again, this past weekend, I could not resist making two of them - one for our Family Brunch, and one for the freezer for a future special meal.

Click here to print recipe from Taste of Home website.

Linking up with:
Tasty Tuesday
Heart and Home
Trick or Treat Tuesday
The Creative Spark