This is a delicious recipe to make for special occasions (let’s face it, we probably shouldn’t be eating like this every day!).  My mom sometimes would make it when I came home to visit during my freshman year of college, and she would send back pieces for me to share with my roommates.  When Kristy visited recently, she requested I make it!  There are lots of steps/layers involved, but the end result is completely worth it!  Also, it serves a TON of people (hint: cut the pieces small because they are very deep!).

Raspberry Cream Cheese Coffee Cake

3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

1/2 cup butter, softened
1 cup sugar

2 eggs, lightly beaten
1 tsp. vanilla

1 cup sour cream

Combine dry ingredients in a mixing bowl.  In another bowl, cream together the butter and sugar.  Add eggs and vanilla. Add dry ingredients, alternating with the sour cream, mixing well to combine.  Pour 1/2 of batter in the bottom of a greased 9″x13″ pan.

2 8-oz. packages cream cheese, softened
1 tsp. vanilla
1/2 cup sugar

seedless raspberry jam (maybe 1/3 to 1/2 cup?)

Beat together cream cheese, vanilla, and sugar.  Spread filling on top of cake batter.  Spread thin layer of jam on top of cream cheese layer.

Spread the rest of the cake batter on top of the filling.

1 1/2 cups flour
1/2 cup sugar
1/2 tsp. cinnamon

1/2 cup butter, COLD

Combine dry ingredients. Cut in butter with a pastry cutter or two knives until coarse crumbs are formed. Sprinkle crumbs on top of cake.

Bake at 350 degrees (in a preheated oven) for 45 minutes or until done.

Let cool, then refrigerate cake and serve it cold.

Enjoy!

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Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello
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