J.R. Watkins - Handcrafted in the USA Since 1868 ...  Naturally
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Raspberry & Cinnamon Cream Cheese Coffee Cake

Raspberry & Cinnamon Cream Cheese Coffee Cake



2 1/2 cups/600 mL flour

3/4 cups/180 mL sugar

1 tsp/5 mL Watkins Purest Ground Cinnamon

1 cup/250 mL (2 sticks) butter, cold

1/2 tsp/2.5 mL baking powder

1/2 tsp/2.5 mL baking soda

1/4 tsp/1.2 mL salt

3/4 cup/180 mL sour cream

1 egg

1 tsp/5 mL Watkins Pure Vanilla Extract


1 pkg (8 oz/227 g) cream cheese, softened

1/4 cup/60 mL sugar

½ tsp  Watkins Pure Vanilla Extract

1 egg

1/2 cup/125 mL raspberry preserves

Glaze (optional):

1 ½ cup/375 mL powdered sugar

½ tsp  Watkins Pure Vanilla Extract

2 tbsp water


Cake: In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cups/125 mL of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla extract; blend well. Spread batter over bottom of 8 x 8-inch/20 x 20-cm baking pan.

Filling: In a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle 1 cup of reserved crumbs over preserves. Bake before adding glaze.

Glaze: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.

Bake at 350ºF/180ºC for 45 to 50 minutes. Serve warm or cold.

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