Raspberry Cream Cheese Coffee Cake
Why I Love This Recipe
If your raspberry jam is too thick to spread, thin it out with a few tablespoons of water until it's easily spreadable. I loved this cake fresh out of the oven but even more after it's cooled down for a little bit.
Ingredients You'll Need
2¼ cups flour
¾ cup sugar
¾ cup butter
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream (I used regular)
1 egg
8 ounces softened cream cheese (I used light)
¼ cup sugar
1 egg
½ cup homemade or store-bought raspberry jam
Directions
Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9x13 baking pan.
Beat softened cream cheese, ¼ cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.
Bake for 45-55 minutes until a knife inserted comes out clean.
