Raspberry Coffeecake Recipe
Light sour cream and low-fat cream cheese allow for a healthier approach to fruity coffeecake.
  • Makes: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Neufchatel cream cheese contains ⅓ less fat than regular cream cheese.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Instructions


  1. Preheat oven to 350 degrees.

  2. Grease a 10-inch springform pan.

  3. Combine the flour and ¾ cup sugar. Cut in the margarine or butter. Reserve 1 cup of the dry mixture. To remaining dry mixture, add the next 6 ingredients, plus 1 egg, and mix.

  4. Spread mixture over bottom of the pan. Combine cream cheese, ¼ cup sugar and remaining egg. Spread over the crust mixture. Spoon preserves over top. Add sliced almonds to the reserved crumb mixture and sprinkle over the preserves. Bake for 50 minutes.


Nutrition Facts (per serving): Calories – 602, Fat – 32.6g, Dietary Fiber – 1.9g, Protein – 10.0g, Vitamin A – 25%, Calcium – 10%, Iron – 13%.


**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.


2 COMMENTS

  1. This a really pretty cake that can actually turn out exactly like the photo! I added a few fresh raspberries on the top as a garnish. The batter is a lot like biscuit dough. Use a greased spatula or spoon to spread out in the pan. The raspberry preserves can be swirled in stead of spooned on top if you get carried away. Delicious.

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