This cake literally is the stuff dreams are made of. At least my raspberry, cream cheese, cake dreams. My sister in law makes this cake regularly. She found the recipe in a novel she was reading, and decided to give it a try. I am sorry, I do not know what novel, nor do I know whom to credit. So my disclaimer is that this is not my recipe. And thank heavens for whomever created it! And for a sister in law willing to make it and bring it over to me!
Calories don’t count for birthday cake right? This was my birthday cake this year, and I am hoping that it is zero calories. This blog is making me fat. You’re welcome.
Dream Coffee Cake
Ingredients
Cake Layer
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup butter
- 1 egg beaten
- 3/4 cup sour cream
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp almond extract
Cream Cheese Layer
- 1 Egg beaten
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 8 ounces cream cheese
- 1/2 cup raspberry preserve
Instructions
- Preheat oven to 350
- Grease a 9- or 10- inch springform or deep round foil pan.
- Combine 2 1/2 cups flour and 3/4 cup sugar
- Cut in 3/4 cup butter.
- Reserve 1 cup crumb mixture.
- To remaining crumb mixture add 1 beaten egg, 3/4 cup sour cream, 1/4 tsp salt, 1/2 tsp each baking powder, baking soda, and 1 teaspoon almond extract. Mix.
- Spread over bottom and up sides of prepared pan.
- Then combine softened cream cheese with 1/4 tsp vanilla, 1 beaten egg, and 1/4 cup sugar.
- Spread over the batter in the pan.
- On top of the cream cheese mixture spread 1/2 cup raspberry preserve
- Spread remaining crumb mixture over the top of the cake, distributing evenly
- Bake cake 45 to 55 minutes. Test with toothpick for doneness. Cool at least half an hour before serving.
- Better to make ahead and refrigerate.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Betty Berk says
Need some clarification. Your instructions include an additional 1/2 cup sugar and 2 additional eggs in #8 of your instructions for the filling but they are not mentioned in the list of ingredients. So, do you use a total of 2 cups sugar and 4 eggs in this coffee cake recipe? Also what do you do with the 2 cups reserved mixture. Is this a double layer cake? Should 1 cup of reserved mixture be put on each cake or the entire 2 cups on top layer of the cake?
Rachael says
Betty, Wow I goofed on this recipe. Ok, to clarify…it makes 2 cakes, not a double layer. I have fixed the instructions now. Sorry about the confusion! I was clearly in a sugar coma when I typed this recipe up. Thanks for helping me out.
Betty Berk says
Your welcome and thanks for clarification. I think I will make only one of the cakes instead of two since I’m only planning to make this for my husband and I, and two cakes are more than we both need to eat! Although I’m sure my husband would disagree and he would love a his and her cake (LOL)! The cake sounds delicious and I will be making it next weekend when we head up north for our weekend getaway in Wisconsin. Thanks.
Rachael says
Betty,
I agree with you. I usually make 2 and freeze one. It freezes really well, and then I can pull out just a slice to enjoy! I hope you love it as much as I do!
Stephanie says
I believe this is an old Taste of Home recipe, but I’ve also found in online from Cabot’s Creamery! We love this recipe! I’m glad to have it pinned now 🙂