Raspberry Cream Cheese Coffee Cake


  • 2 1/2 cups all-purpose or unbleached flour
  • 3/4 cup sugar
  • 3/4 cup Darigold Butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup Darigold Sour Cream
  • 1 egg
  • 1 teaspoon almond extract
  • 8 oz. pkg cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry preserves
  • 1/2 cup sliced almonds


Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch spring form pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, 1 egg and almond extract; blend well. Spread batter over bottom and 2 inches up sides of prepared pan. (Batter should be about 1/4-inch thick on sides.) In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling. In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top. Bake at 350°F for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool; cut into wedges. Refrigerate leftovers.


Makes 16 servings.