Cream Cheese Coffee Cake

This cake is inviting for breakfast, as a lunch box treat or for afternoon tea.



2 1/2 cups flour

3/4 cup sugar

3/4 cup butter, softened

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces sour cream

1 egg, beaten

1 teaspoon almond extract

Raspberry Filling:

8 ounces cream cheese, softened


1 egg

1 cup raspberry jam

Crumb Topping:

1/2 cup sliced almonds

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


Preheat oven to 350°. Grease and flour a 9-inch spring form pan.Cake: In a large bowl combine the flour and sugar. Cut the butter into the flour mixture to create coarse crumbs. Remove 1 cup of the crumb mixture and set aside for topping. Add all the remaining ingredients and mix well. Spread dough evenly into bottom of a springform pan.Filling: In a small bowl blend together cream cheese, honey and egg until smooth. Spread evenly over top of cake. Spread jam on top of cream cheese mixture.Crumb Topping: Mix together reserved crumb mixture with almonds and sprinkle on top of jam. Bake 60 minutes or until cake tester comes out clean. Let cool for 15 minutes in pan then remove sides. Serve cake warm or at room temperature.Serves: 8