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Raspberry Cheese Coffee Cake



  • 2 1/4 cups flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup salted butter, softened
  • 1 cup sour cream
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder


  • 1/4 cup sugar
  • 1, 8 once package of cream cheese, softened
  • 1 egg
  • 1 1/2 cups fresh raspberries, divided
  • 1/2 cup seedless raspberry jam
  • 1 cup sliced almonds


In a large mixing bowl, stir the flour and sugars together with a whisk. Then add the butter, and mix on low until a crumbly mixture forms.

Remove 1 cup of the crumbly mixture and set it aside. To the remaining crumb mixture, add the sour cream, egg, almond extract, baking soda, and baking powder. Beat on low until smooth.

Place the mixture in the refrigerator until you’re done making the filling. Preheat your oven to 350˚F.

In a small mixing bowl, combine the cream cheese, egg, and sugar on low speed until smooth. Then gently fold in 1 cup of the fresh raspberries and set aside. Hold the remaining 1/2 cup of raspberries for garnish.

Measure out your raspberry jam, and stir with a spoon until it’s smooth and pourable. Set it aside.

In a small bowl, toss together the reserved 1 cup of crumb mixture and 1 cup of sliced almonds.

Then, in a 9” springform pan, evenly spread butter on the bottom and about 2” up the sides and lightly flour. Pour the batter into the pan and spread it evenly. Then, create a shell in which to pour your filling by gently pushing the batter up the sides of the pan from the center of the pan, making a well in the middle.

Bake the shell for about 15 minutes to help set it, then remove from the oven. Pour in the cream cheese filling to your indentation, so the filling is even with the sides of the crust. Then drizzle in the raspberry jam and swirl with a knife.

Top with the reserved crumb mixture and then add the sliced almonds. Bake for 55-65 minutes until the cream cheese is set and the top is golden brown.

Let the cake cool in the pan for at least 15 minutes before releasing the side of the pan. The center will sink a little as it cools.

Once completely cooled, top with fresh raspberries, slice, and enjoy. Store the cake in the refrigerator.

Rachael Ray