Raspberry Cream Cheese Coffee Cake

Awesome Coffee Cake baked in a springform pan, filled with raspberry and cream cheese, and topped with almond struesel. Make one for Valentine's Day and freeze the other!

Coffee Cake ~ Mmmmm

Raspberry Cream Cheese Coffee Cake is a delicious idea for a brunch buffet, afternoon tea party or just because! This cake is truly confused. It's classy enough to be considered a cheesecake and yet humble enough to be eaten for breakfast. It's baked in a springform pan so use your prettiest cake plate and show off your creation! This recipe makes 2, so make a Valentine's Day Cake and surprise your loved ones and bring the other to work for coffee break.

Tips, Ingredients and Technique

• Cake Pans: This recipe uses 2) 9 inch springform pans. Take the pans apart and cover the bottoms with a piece of aluminum foil. Put the pans back together and spray the sides and bottoms generously with vegetable spray.
• Mixer: Use a high-speed mixer to whip this up. It can be done by hand, but the results will not be the same.
• Baking: All ovens were not created equal. Baking time may vary from oven to oven. Always preheat. Resist opening the oven for the first 15 minutes of baking.
• Cream Cheese: It needs to be softened at room temperature.
• Almonds: In a dry pie or cake pan, toast sliced almonds in a 350 degree oven until light brown and aromatic.
• Steps: Make sure to follow along with each step. They go in order.

Raspberry Cream Cheese Coffee Cake Recipe:

1st Step:

• 4 1/2 cups unbleached white or whole wheat flour, sifted
• 1 1/2 cups white sugar
• 1 1/2 cups butter, cool not chilled

2nd Step:

• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups sour cream
• 2 large eggs
• 2 tsp almond extract

3rd Step:

• 1 pound cream cheese, softened
• 2/3 cup white sugar
• 2 large eggs

4th Step:

• 1 1/4cup raspberry filling or seedless jam or see variations below
• 1 cup almonds, sliced and toasted lightly

5th Step: Icing

• 1/2 cup powdered sugar
• 1 Tbsp milk
• 1/4 tsp almond extract

Directions:

1. Preheat oven to 350 degrees F and prepare pans.
2. Step One: Using the paddle attachment, mix the flour, sugar and cool butter together until it is dry and resembles fine struesel. Do not go any further than this. It should not clump up in a ball. Measure out 2 cups and set this aside.
3. Step Two: Using the same mixer bowl with the remaining struesel mix, add baking power, baking soda, salt and sour cream and blend well. Add eggs from 2nd step and almond extract and beat only until batter is smooth. Do not over mix. Divide this batter between the 2 greased springform pans. Pat thick on the bottom and about 3/4 of the way up the sides. Clean mixing bowl.
4. Step Three: Using the clean mixing bowl, beat cream cheese and sugar. Add eggs and beat until light and fluffy. Divide the batter equally and pour into pans.
5. Step Four: In each pan, spread 1/2 cup raspberry filling very gently over the cream cheese batter, being careful not to disturb it. Set aside. Mix almonds in with the 2 cups of streusel that was set aside at the beginning. Carefully sprinkle struesel over each coffee cake, spreading evenly.
6. Place both coffee cakes in 350 degree oven and bake for 45-60 minutes or until middle seems set.
7. Cool completely before removing rings.
8. Carefully slide cooled coffee cake off bottom onto flat cake plate.
9. Step Five: Mix icing ingredients together and drizzle over cooled cake.
10. Refrigerate before slicing for best results.
11. Makes 2) 9 inch coffee cakes.
12. Variation: Substitute seedless strawberry or most any other fruit preserves for the raspberry.

For more delicious desserts and brunch ideas try:

• Lemon Tea Cake
• Sourdough Carrot Cake
• Cream Puffs & Eclairs
• Chocolate Bread Pudding
• Quick & Easy Quiche Recipes
• Blueberry, Strawberry & Apple Cinnamon Muffins

Fresh Raspberries

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