Lemon-Raspberry Double Cream Coffee Cake

Coffee Cake Recipes
15
1 Review
This will become a requested favorite for special occasions.
30 min
Prep Time
1:45
Total Time
16 servings

Ingredients

Cake

2 1/4 cups
all-purpose flour
1/2 cup
sugar
1/4 cup
firmly packed brown sugar
3/4 cup
cold Land O Lakes® Butter, cut into chunks
1 cup
sour cream
1
large Land O Lakes® Egg
1 teaspoon
vanilla
1/2 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt

Filling

1/4 cup
sugar
1 (8-ounce) package
cream cheese, softened
1
large Land O Lakes® Egg
1 teaspoon
freshly grated lemon zest
1 teaspoon
lemon juice
 
1/2 cup
raspberry preserves
1/2 cup
sliced almonds

Garnish

1 cup
fresh raspberries, if desired

Directions

  1. Heat oven to 350ºF. Grease and flour bottom of 9-inch springform pan; set aside.
  2. Combine flour, 1/2 cup sugar and brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping.
  3. Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed. Spread batter evenly over bottom and 2 inches up sides of prepared pan.
  4. Combine 1/4 cup sugar, cream cheese, 1 egg, lemon zest and lemon juice in bowl. Beat at medium speed until smooth.
  5. Spread cream cheese mixture evenly over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture; sprinkle with almonds and reserved crumb mixture.
  6. Bake 45-60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. Center will settle slightly. Cool completely. Garnish with fresh raspberries, if desired. Store refrigerated.

Recipe Tips

Nutrition Facts (1 serving)

Calories
320
Cholesterol
70mg
Carbohydrates
35g
Protein
5g
Fat
19g
Sodium
220mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I've made this recipe for years. It's very good and always gets lots of compliments. Try it with apricot jam-mmm.

Posted April 22, 2015 by Kathy

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