November 30, 2013

Raspberry Cream Cheese Coffee Cake

All I have to say is “Martha Stewart has nothing on me!”  I’ve got the baking bug, if there is such a thing.  And not only baking, but crafting as well!  I have some great crafts, freebies, and more recipes to share with you  over the next few weeks so be sure to check in with me.

I actually made this Raspberry Cream Cheese Coffee Cake last month.  Yep, you guessed it, another Taste of Home recipe from their special collectors edition!  I was hoping to share it before Thanksgiving, but never had the chance to draft the post.  Of course, it still comes to you at a great time before Christmas and all.  Not only is it a wonderful dessert to serve up for the holidays, but a crowd pleaser as well!  Isn’t it pretty?  I almost didn’t want to slice into it. 


Raspberry Cream Cheese Coffee Cake via Cropped Stories

PREP TIME: 25 minutes / BAKE: 55 min. + cooling / MAKES: 16 servings


2 1/2 cups of all-purpose flour
3/4 cup of sugar
3/4 cup of cold butter, cubed (I used salted)
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cup of sour cream
1 egg
1 teaspoon of almond extract

1 8 oz. package of cream cheese, softened
1/4 cup of sugar
1 egg
1/2 cup of raspberry jam

1/2 cup of sliced almonds


1. In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

2. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg, and almond extract; blend well. Spread batter over bottom and 2 in. up sides of greased and floured 9 in. springform pan. Batter should be 1/4 in. thick on sides.

3. In a small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.

4. In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350 degrees for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool for 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.

If you end up trying the recipe; feel free to drop me a comment.  I’d love to hear how it came out!

If you missed my previous post, Working long hours can cost you your health, I hope you’ll take a peek.  You’d be surprised with what health related problems are associated with working too many hours.


  1. This looks really good! And the best part is, it looks really easy too. Always a plus. Thanks for posting this. I had to share with everyone. I hope they enjoy this as much as I think they will. I'll have to be adding this to my things to try and make

  2. Something that looks that tasty, cannot possibly be as easy to make as you make it sound. I've got to try it! Thanks for the easy and tasty recipe.

  3. Stopping by from the #pinitparty (and my non blogger blog This looks amazing. I've always had a hard time with coffee cakes as they always seem to be a little dry. Maybe with the sour cream this one will turn out a little better! Thanks for sharing (and doing the party link)

  4. This looks delish! You had me at cheesecake! :)

  5. It's Deonna from the Child at Heart blog! Thank you so much for linking up at the Merriest Blog Hop! I can't wait to see all of your holiday ideas this month! Oh wow! This sounds SO yummy! I have to say your daughter is precious too! So cute! I might have to try this recipe soon. Thanks!

  6. Hi Elena! Just stopping by to let you know that I featured this project for this week's Merriest Blog Hop. You can check it out here:

    Hope we'll see more of your projects this week! Thanks for linking up :-)



  7. This looks amazing! I will pin it so my Pinterest so that I can make this later. Thank you so much for sharing on This Momma's Meandering Mondays! Have a great week!


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