Raspberry Cream Cheese Coffee Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 45-55 minutes until a knife inserted comes out clean.
Notes
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.
Recipe by Pinch of Yum at http://pinchofyum.com/raspberry-cream-cheese-coffee-cake