View source for Raspberry Cream Cheese Coffee Cake

[[File:raspberrycreamcheesecoffeecake.jpg|300px|thumb|right]]

*2 1/4 cups flour
*3/4 cup sugar
*3/4 cup butter
*1/2 teaspoon baking powder
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*3/4 cup sour cream
*2 eggs
*8 ounces softened cream cheese
*1/4 cup sugar
*1/2 cup homemade or store-bought raspberry jam

Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.

Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.

Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.

Bake for 45-55 minutes until a knife inserted comes out clean.

Can be served warm or room temperature.

''Original recipe from www.pinchofyum.com''

[[category:Desserts]]