This Raspberry Cream Cheese Coffee Cake is my favorite coffee cake of all time. Perfect for weekend brunch or holiday breakfasts. Or just because. Easy to make, I’ll give you step by step instructions.

The taste and texture are out of this world delicious. Tender almond cake, cream cheese filling, raspberry preserves and toasted almond crumb topping.

This is a heavenly coffee cake, so add it to your bucket list to bake for the next special occasion.

This scrumptious recipe has been circulating in my extended family for as long as I can remember. Always a favorite at holidays and family get-togethers.

It’s not rocket science to make, but there are a few steps and I’ll guide you through a quick picture tutorial so this Raspberry Cream Cheese Coffee Cake turns out perfectly for you too.

Cut butter into the flour and sugar with a pastry blender or two forks. Stop when pieces of butter are pea-sized.

Very important: reserve 1 cup of crumbs for the topping now.

Mix up the cake batter, then spread over the bottom and up the sides of a greased and floured 9 or 10″ springform pan. Separately, mix the cream cheese filling and pour evenly into the cake batter lined pan.

Spread raspberry preserves over the cream cheese filling.

With a rubber spatula, scrape down sides of the cake batter so it’s even with the filling.

Now the coffee cake is ready for the almond crumb topping.

Sprinkle on the almond crumb topping and it’s ready to bake!

Bake ’til the filling is set and the edges are golden. (The middle of the cake will fall slightly as it cools. That’s normal.)

You may also like these recipes featuring raspberries! Lemon Raspberry Cheesecake Squares, Lemon Curd Raspberry Tartlets and Chocolate Raspberry Tart.

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Raspberry Cream Cheese Coffee Cake

Almond cake, cream cheese filling, raspberry preserves and toasted almond crumb topping. Divine!

Course Coffee Cake

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10

Author Allie Taylor

Ingredients

Cake:

• 2 1/4 cups flour
• 3/4 cup white sugar
• 3/4 cup butter
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon almond extract
• 1 egg
• 3/4 cup sour cream

Filling

• 1/4 cup sugar
• 8 ounces cream cheese
• 1 egg
• 1/2 cup raspberry preserves

Crumb Topping:

• reserved 1 cup crumb mixture
• 1/2 cup sliced almonds

Instructions

Cake:

• Preheat oven to 350°.
• Grease and flour 9 or 10" springform pan.
• In large bowl, combine flour and 3/4 cup sugar.
• Cut in butter until mixture resembles coarse crumbs.
• IMPORTANT! Set aside 1 cup crumb mixture for topping.
• To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and one egg.
• Blend well.
• Spread batter on the bottom and up the sides of greased and floured springform pan, about 1/4" thick on the sides.

Filling:

• In small bowl, beat cream cheese until light and fluffy. (With no lumps.)
• Beat in sugar and one egg until well blended.
• Pour filling mixture into batter lined pan.
• Spoon raspberry preserves evenly on top of cream cheese filling.
• With a spatula, push down batter on sides of pan, until batter is even with filling.

Crumb Topping:

• Combine 1 cup reserved crumb mixture and sliced almonds.
• Sprinkle evenly over unbaked coffee cake.

Bake:

• Bake for 45-55 minutes at 350°, or until filling sets and crust is a deep golden brown
• Cool 15 minutes, then remove sides of pan.
• Cut into wedges and serve warm or cool.
• Refrigerate leftovers.

You may also like: Raspberry Peach Almond Shortbread

The post Raspberry Cream Cheese Coffee Cake appeared first on Through Her Looking Glass.

Tender and moist, this scratch made Sour Cream Coffee Cake with pecans is the perfect coffee cake for breakfast or brunch. Sour cream and pecan streusel topping make this a five star coffee cake you’d expect to find in your local coffee shop!

Well it’s been a wonderful but freezing week here. Ever since I told you in Little Experiment about that Sour Cream Coffee Cake with pecans that our wonderful Ravelry hostess baked us on Monday, I’ve been thinking about it.

And how all my boys would love to wake up to that coffee cake this weekend. I didn’t even know if I had the ingredients on hand, but hunted in the pantry, rustled up some pecans kind southern friends sent for Christmas.

Then I was presented with a gift, a carton of farm fresh eggs this very morning. YES! Even a green one in the mix, totally made my day.

That green egg was my green light to go ahead and make this Sour Cream Coffee Cake today. It was easy to make, just ten ingredients. No surprises.

Then I thought about you. How I’d told you about it earlier this week, how dense and wonderful it tasted…. and likely your mouth was watering too. So to be fair, thought I should share it here. Hopefully you’ll have the ingredients on hand.

(Or some kind soul will show up at the door with them. Ha.) Bake this coffeecake in a bundt pan. If you don’t know what a bundt is, you’re in good company.

This coffee cake recipe comes from The Silver Palate Cookbook. “Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes.

Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published.” Buy one here: Silver Palate Cookbook

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Sour-Cream Coffee Cake

Sour-Cream Coffee Cake: A moist, dense coffeecake with pecans, perfect for brunch or any other special occasion.

Course Breakfast/Brunch

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Author Allie Taylor from The Silver Palate Cookbook

Ingredients

• 1 cup sweet butter 2 sticks
• 2 3/4 cups granulated sugar divided
• 2 eggs beaten
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Hood sour cream
• 1 tablespoon vanilla extract
• 2 cups shelled pecans coarsely chopped
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 350°F.
• Grease a 10 inch bundt pan and lightly dust the inside with flour.
• Cream together butter and 2 cups of the sugar.
• Add eggs, blending well, then sour cream and vanilla.
• Sift together flour, baking powder and salt.
• Fold dry ingredients into the creamed mixture, and beat until just blended. Don't overbeat.
• In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon.
• Pour half of the batter into the bundt pan.
• Sprinkle with half of the pecan and sugar mixture.
• Add remaining batter and top with the rest of the pecan mixture.
• Set on the middle rack of the oven and bake for 55 minutes at 350° or until cake tester inserted in the center comes out clean.
• Serve warm.

Notes

Serve warm, 30 minutes after it comes out of the oven.

Sour Cream Coffee Cake

Here’s another favorite coffee cake recipe: Jewish Coffee Cake

The post Sour Cream Coffee Cake appeared first on Through Her Looking Glass.

I was really thinking about us going on a field trip today, had a few places in mind. And then there was a beautiful children’s book I wanted to tell you about. But guess what won out? This Jewish Coffee Cake recipe. We took a vote at our house. It’s really cold out, and everyone wants to sleep in a little and have Jewish Coffee Cake for breakfast. The nutmeg and cinnamon in this recipe pair perfectly with your morning coffee. This recipe has been in my extended family for as long as I can remember, and it’s the staple coffee cake in our house. Jewish Coffee Cake: simple to make, moist and delicious.

The nutmeg and cinnamon in Jewish Coffee Cake pair perfectly with a steamin’ cup o’ joe!

Spoon melted butter over the topping before baking.

Bake, and voila: Jewish Coffee Cake!

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Jewish Coffee Cake

My staple coffee cake. Easy, moist and delicious. Always a winner.

Course Breakfast

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 9

Author Allie Taylor

Ingredients

• 3 1/4 cups flour
• 1 cup dark brown sugar
• 1 1/3 cups white granulated sugar
• 1/2 cup plus 2 tablespoons vegetable oil
• 1 1/4 cups buttermilk
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 cup coarsely chopped nuts walnuts or pecans
• 1 stick butter melted

Instructions

• With wooden spoon, mix together both sugars and flour.
• (Reserve 1 1/2 cups of this flour/sugar mixture for making the topping later.)
• To remainder of flour/sugar mixture:
• Stir in vegetable oil and buttermilk.
• Stir in nutmeg, baking soda, salt and baking powder.
• Place batter in greased 9 X 13 baking pan.
• Topping:
• Separately, mix together reserved 1 1/2 cups sugar/flour mixture, cinnamon and chopped nuts.
• Sprinkle on top of batter.
• Melt butter, and spoon evenly over topping.
• Bake at 350 degrees for 35 minutes, or until cake tester comes out clean.

Notes

Don't have buttermilk? Add 4 teaspoons of vinegar to the milk. Let sit for 5 minutes and use as buttermilk in the recipe.
It's not a typo: this recipe does not call for eggs!
Remember to reserve the 1 1/2 cups sugar/flour mixture for the topping.
This freezes well if you're lucky enough to have leftovers.
I use freshly grated nutmeg in this recipe.
Use pecans or walnuts for the topping. I used pecans.

The post Jewish Coffee Cake appeared first on Through Her Looking Glass.