Photo: Sheri Giblin; Food Styling: Margaret Dickey; Prop Styling: Amy Stone  
Active Time
30 Mins
Total Time
2 Hours
Serves 10 (serving size: 1 slice)

This is the perfect coffee cake. The lightly tangy raspberry gives a pop of flavor and the decadent cream cheese filling provides texture for a rich, moist cake. Be sure to use raspberry preserves; jam or jelly will sink to the bottom of the pan during cooking. A springform pan allows this cake to rise for a beautiful presentation. Enjoy with family and friends in the morning with coffee or as a snack in the afternoon.

How to Make It

Step 1

Prepare the Filling: Combine cream cheese, sugar, vanilla, and egg white in a bowl; beat with an electric mixer on low speed until smooth.

Step 2

Prepare the Streusel: Combine flour, sugars, cinnamon, and salt in a bowl, stirring well with a whisk. Add melted butter, stirring until mixture is crumbly. Stir in almonds.

Step 3

Prepare the Coffee Cake: Preheat oven to 350°F. Flour a lightly greased 9-inch springform pan. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Combine sour cream and vanilla in a small bowl. Place sugar and butter in a mixing bowl; beat with an electric mixer on medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream mixture in 5 additions, beginning and ending with flour mixture.

Step 4

Transfer batter to prepared pan; smooth top. Dollop teaspoonfuls of Filling and raspberry preserves over batter; sprinkle evenly with Streusel. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan about 10 minutes. Run a knife around edge of pan; remove sides of pan. Serve cake warm or at room temperature.

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Ratings & Reviews

Typo in recipe volumes?

January 22, 2017
Recipe called for 2 1/2 oz. of melted butter in streusel the recipe - if you do that amount you get a liquid mess!  I had to add more flour, sugar and added some oats to get near the correct consistency. It probably should have been 2  1/2 T?I also question the directions to do the "toothpick test" for doneness - as it will cause it to be overcooked, as toothpick will not be "clean" due to the cream cheese filling on the toothpick  - making you think the dough is still not cooked, and thus it will be cooked too long.  

December 17, 2017
The typo is probably the 1/4 cup flour.  I have a recipe that is quite similar that calls for 1 1/2 cups flour along with 1 stick of butter (8 oz) melted.   Hope that helps!