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Raspberry Cream Cheese Coffee Cake

  • Prep 25 min
  • Total 1 hr 35 min
  • Ingredients 14
  • Servings 16

Ingredients

2 1/4
cups Gold Medal™ all-purpose flour
3/4
cup sugar
3/4
cup butter or margarine
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup sour cream
1
teaspoon almond extract
1
egg
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
egg
1/2
cup raspberry preserves
1/2
cup sliced almonds
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
10g
51%
Trans Fat
1/2g
Cholesterol
70mg
24%
Sodium
210mg
9%
Potassium
90mg
3%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
18g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Enjoy this coffee cake as a bread accompaniment for a brunch menu. It would also be delicious as a brunch dessert.

Directions

  • 1 Heat oven to 350°F. Grease with shortening and flour bottom and side of 9- or 10-inch springform pan. In large bowl, mix flour and 3/4 cup sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.
  • 2 To remaining crumb mixture, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 egg until blended. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of pan.
  • 3 In small bowl, mix cream cheese, 1/4 cup sugar and 1 egg until blended. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, mix reserved crumb mixture and sliced almonds. Sprinkle over preserves.
  • 4 Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Store in refrigerator.

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