Description
Layers of moist almond cake, sweetened cream cheese, raspberry preserves and an almond streusel topping.
Ingredients
Scale
Cake
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 3/4 cup chilled butter, cut into chunks
- 1 cup whole fat Greek Yogurt
- 1 egg
- 1 teaspoon almond extract
- 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 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- 1/2 cup sliced almonds
Garnish
- 1/4 cup powdered sugar
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350 degrees. Prepare a 10-inch springform pan with nonstick spray and set aside.
- In a medium bowl, mix flour, 1/2 cup sugar and brown sugar. Cut in butter with pastry cutter or two forks until you have course crumbs. Set aside 1 cup of the crumb mixture for the topping of the coffee cake.
- Mix the remaining cake ingredients into the remaining crumb mixture. Beat at medium speed until well mixed. Spread batter evenly into the prepared pan.
- In a separate bowl, combine 1/4 cup sugar, softened cream cheese, egg, and vanilla extract. Beat at medium speed until smooth.
- Spread cream cheese mixture evenly over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture. Sprinkle the top with sliced almonds and crumb mixture that was set aside.
- Bake 45-60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes, then release the pan and remove the sides. When completely cool, dust with powdered sugar and garnish with raspberries.
Notes
This recipe is slightly adapted from Land O’Lakes.
Nutrition
- Serving Size: 1 Serving
- Calories: 418
- Sugar: 27g
- Sodium: 292mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8.1g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7.8g
- Cholesterol: 82mg
