• Prep Time: 20 mins
  • Cooking Time: 55 mins
  • Serves: 10

Raspberry Pistachio Cream Cheese Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • Crumb mixture
  • 2-1/4 cups all-purpose flour
  • ¾ cup sugar
  • ¾ cup cold butter, cubed
  • Cake
  • Crumb mixture from above, minus 1 cup
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sour cream
  • 1 egg, lightly beaten
  • 1½ teaspoons almond extract
  • 2 tablespoons of cinnamon sugar* (optional)
  • Filling
  • 1 package (8 ounces) cream cheese, softened
  • ⅓ cup sugar
  • 1 egg
  • ½ cup plus 2 tablespoons raspberry jam or preserves
  • Topping
  • 1 cup reserved crumb mixture
  • ½ cup slivered almonds or chopped salted pistachios


Make the crumb mixture. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside for the topping. Lightly grease a 9-inch springform pan.
To the remaining crumbs add the baking powder, baking soda, salt, sour cream, egg and almond extract and mix well. Spread in the bottom and 2 inches up the sides of the greased springform pan. Sprinkle 2 tablespoons of cinnamon sugar over batter, if using.
For the filling, beat the cream cheese, sugar and egg in a small bowl until smooth. Spoon over batter. Top with raspberry jam and spread gently and evenly over cream cheese.
Mix the reserved 1 cup of crumb mixture with the sliced almonds OR chopped salted pistachios. Sprinkle evenly on top of raspberry layer. Preheat oven to 350 F.
Place in oven and Bake at 350 F for 55-60 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen and cool completely on a wire rack.. Store in the refrigerator.

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