My Mom’s Raspberry Cream Cheese Coffee Cake

This post contains affiliate links.

There are a number of reasons why I am not going to be celebrating Easter this year with a brunch or dinner, none of them particularly interesting. I will say that last weekend I had my aunt over for Palm Sunday brunch, reminiscent of those that my mother used to host. I used a combination of both her and my recipes, as well as her decorative pieces. The food was delicious, and we waxed nostalgic over a box of family photos that I had found in her bottom desk drawer when I cleared out her and dad’s house.

One thing that she served every year without fail was Raspberry Cream Cheese Coffee Cake. People would get pretty surly if she didn’t. One taste and you will know why, it is delicious! Here’s her recipe.

 My Mom’s Raspberry Cream Cheese Coffee Cake

For cake:
2¼ c. flour
¾ c. sugar
¾ c. unsalted butter
½ t. baking powder
½ t. baking soda
¼ t. salt
¾ c. sour cream
1 egg
1 t. almond extract

For filling:
1 8-oz. pkg. cream cheese, room temperature
¼ c. sugar
1 egg
2/3 c. raspberry preserves

For topping:
1/2 c. sliced almonds

Preheat oven to 350°F. Spray the bottom and sides of a 9-inch spring-form pan with Baker’s Joy.

In the work bowl of a food processor combine flour and 3/4 cup sugar. Pulse until blended. Add butter and pulse until mixture resembles coarse crumbs; reserve one cup crumb mixture. To remaining crumb mixture and baking powder, baking soda, salt, sour cream, one egg, and almond extract. Pulse until dough forms (It will be slightly sticky.).

Spread dough over the bottom and up 2 inches of the side of the prepared pan. Batter should be about 1/4 inch thick on the sides.

In a small bowl combine cream cheese, 1/2 cup sugar, and one egg; blend well. Pour cream cheese mixture over batter in pan. Carefully spoon preserves evenly over cheese filling.

In a small bowl, combine the 1 cup reserve crumb mixture and sliced almonds. Sprinkle over top. Bake for 45 to 55 minutes or until cream cheese filling is set, and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan and cool completely. Cut in wedges; serve.