Raspberry Cream Cheese Breakfast Cake

coffeecakeIn all reality, this delightful confection is a Coffee Cake.  But since the named implied more than I wanted to explain to my children in their younger years, I followed the idea of a favorite friend, and renamed it BREAKFAST CAKE.  The name Breakfast Cake suggests everything good about this dish.  We eat it at breakfast, and we don’t feel guilty about eating cake for breakfast since it is specifically made for this purpose.  (I will tell you though, that this dish is fantastic made in a dutch oven and scooped out into waiting bowls, hot, and then topped with a big scoop of ice cream!  And if I was serving it that way, it would of course  be called Raspberry Cream Cheese Cobbler:)

Saturday mornings are really happy at my home when a breakfast like this is made.  It takes a little forethought, but if you can manage that you will quickly be THE favorite mutha:)  You could serve it with some fruit, and hot chocolate.  Or even coffee:)

Raspberry Cream Cheese Breakfast Cake


  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup margarine or butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 teaspoon almond extract
  • 1 egg
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam or your favorite flavor
  • 1/2 cup sliced almonds


Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine flour and 3/4 cup sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of greased and floured pan.

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.

Bake at 350°F. for 45 to 55 (my breakfast cake usually takes 1 hr. 15 minutes to bake.) minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.

This recipe can be made in a 10 inch dutch oven, and served as a cobbler.


Recipe adapted from Pillsbury



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