Cream Cheese Raspberry Coffee Cake Recipes

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RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 17

COFFEE CAKE:
2-1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 cup raspberry jam
TOPPING:
1/2 cup sliced almonds

Steps:

  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , 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 side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In 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. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.

Nutrition Facts : Calories 320 calories, Fat 18g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter (light stick butter works fine!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
1 teaspoon almond extract
1 egg
8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)
1/4 cup sugar
1 egg
3/4 cup raspberry jam (I use sugar free)
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
  • To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
  • Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
  • In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
  • Pour in batter lined pan.
  • Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
  • Bake for 45 to 55 minutes.

Nutrition Facts : Calories 635.5, Fat 34.2, SaturatedFat 19.4, Cholesterol 134.7, Sodium 462.8, Carbohydrate 75.1, Fiber 1.6, Sugar 41.5, Protein 8.2

CREAM CHEESE RASPBERRY COFFEE CAKE



Cream Cheese Raspberry Coffee Cake image

Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert.

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 large egg, lightly beaten
1-1/2 teaspoons almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1/2 cup raspberry jam
1/2 cup slivered almonds

Steps:

  • In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add the baking powder, baking soda and salt, sour cream, egg and almond extract and mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan. , For filling, beat the cream cheese, sugar and egg in a small bowl until smooth. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 55-60 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 437 calories, Fat 24g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 358mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

Raspberry Cream Cheese Coffee Cake: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping. This fruit-filled coffee cake is tangy, creamy, and a light dessert that is perfect for company!

Provided by Vera Zecevic

Categories     Dessert

Time 1h15m

Number Of Ingredients 16

1/4 cup sugar
8 oz. cream cheese-softened
1 egg white
1 cup raspberries-washed and well drained
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted butter- softened
1/2 cup sugar
1 egg + 1 egg yolk
3/4 cup sour cream
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cubed

Steps:

  • Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
  • To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
  • To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
  • With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
  • To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
  • Sprinkle the streusel on top of raspberries.
  • Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  • Store in the fridge.

Nutrition Facts : ServingSize 1 slice, Calories 493 calories, Sugar 29 g, Sodium 276.5 mg, Fat 26.6 g, SaturatedFat 15.7 g, TransFat 0 g, Carbohydrate 56.3 g, Fiber 1.9 g, Protein 8.4 g, Cholesterol 115.1 mg

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.

Provided by springfield70

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1 egg
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup raspberry preserves
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
  • Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
  • Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
  • Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
  • Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g

FRESH RASPBERRY COFFEE CAKE



Fresh Raspberry Coffee Cake image

Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 13

1/2 cup butter or margarine, melted
3/4 cup milk
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/2 cup powdered sugar
1 tablespoon butter or margarine, softened
2 to 3 teaspoons water
1/4 teaspoon almond extract

Steps:

  • Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
  • In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
  • Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
  • In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 19 g, TransFat 0 g

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em. :)

Provided by 2Bleu

Categories     Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

12 ounces neufchatel cheese, softened or 12 ounces cream cheese
1/3 cup sugar
1 large egg
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 cup sugar
2/3 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
2 teaspoons vanilla (or raspberry extract)
3 -4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon salt
1 cup 2% low-fat milk
3 cups fresh raspberries (not frozen)

Steps:

  • Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
  • FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
  • STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
  • BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
  • In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
  • ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
  • Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
  • Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

Nutrition Facts : Calories 564.4, Fat 24.2, SaturatedFat 14.6, Cholesterol 116.7, Sodium 505.6, Carbohydrate 78.6, Fiber 3.2, Sugar 45.8, Protein 9.6

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