Raspberry Cream Cheese Coffee Cake Recipe
This Raspberry Cream Cheese Coffee Cake is addictive! You've been warned!
Servings 12 slices
Calories 544kcal
Equipment
Ingredients
- 1 Cup(s) softened room temperature butter
- 1 ¼ Cup(s) granulated sugar divided
- ¼ Cup(s) almond paste
- 1 teaspoon vanilla
- 3 room temperature eggs
- ¾ Cup(s) sour cream
- 4 Cup(s) flour
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- 1 ½ Cup(s) fresh raspberries divided
Cream Cheese Filling
- 8 ounces of softened room temperature cream cheese
- ½ Cup(s) granulated sugar
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees.
- Cream the butter, 1 cup of sugar, and almond paste.
- Add the vanilla, eggs, baking powder, and baking soda.
- Fold 1/2 of the raspberries into the batter.
- Make the cream cheese filling by mixing 1/2 cup of the sugar and the almond extract with the cream cheese.
- Spray the bundt pan with nonstick spray, and then add 1/2 of the raspberries onto the bottom.
- Put 1/2 of the cake batter into the pan and make a dent in the center. Add the filling in the dent, and then top with the rest of the cake batter. Smooth batter to even it out.
- Put the pan in the oven and bake for 50-55 minutes.
- Take the pan out of the oven and let it cool on a wire rack for 30 minutes.
- You can then take the cake out of the pan and put it onto a cake plate.
- Add a glaze of powdered sugar mixed with lemon juice or milk on top. Slice and serve.
Nutrition
Serving: 1g | Calories: 544kcal | Carbohydrates: 67g | Protein: 8g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 387mg | Fiber: 2g | Sugar: 33g
