Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

An old-fashioned favorite! This will be a hit at a holiday meal or potluck.

Prep Time

25

Minutes

Total Time

1:35

Hr:Mins

Makes

16

servings

2 1/4
cups Gold Medal® all-purpose flour
1
cup sugar
3/4
cup cold butter or margarine
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup sour cream
1
teaspoon almond extract
2
eggs
1
package (8 oz) cream cheese, softened
1/2
cup raspberry preserves
1/2
cup sliced almonds
  1. Heat oven to 350°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour.
  2. In large bowl, mix flour and 3/4 cup of the sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture in small bowl.
  3. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
  4. In small bowl, beat cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with spoon. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese filling. Add almonds to reserved crumb mixture; sprinkle over preserves.
  5. Bake 45 to 55 minutes or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Store in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Enjoy this coffee cake as a bread accompaniment or as a brunch dessert.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,
    • Trans Fat 3g),
  • Cholesterol 50mg;
  • Sodium 250mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 5g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.