Raspberry Cream Cheese Crumb Cake

This is definitely not one of those crumb cakes you make to eat with a cup of coffee or milk. This one is more like an amazing dessert of absolute dreamy proportions. Enjoy!

  • 4-1/2 cups flour
  • 1-1/2 cup sugar
  • 1-1/2 cup butter or margarine
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cup sour cream
  • 2 teaspoons almond extract
  • 2 whole eggs
  • 2 8oz. packages cream cheese
  • 1/2 cup sugar
  • 2 whole eggs
  • 1 cup raspberry preserves
  • 1 cup sliced almonds (optional)
  1. Preheat oven to 350 degrees. Grease and flour a 9×13 inch cake pan. In a large bowl, mix flour and 1-1/2 cups sugar. Cut in butter until mixture is nice and crumbly. Reserve 2 cups of the crumb mixture in a separate bowl for later. Set aside.

  2. To the rest of the crumb mixture, add the baking powder, baking soda, salt, sour cream, almond extract and 2 eggs until well mixed. Spread in bottom of cake pan.

  3. In another small bowl, cream the cream cheese, 1/2 cup sugar and 2 eggs. Pour over the batter and spread evenly. Spread the raspberry preserves over the cream cheese layer. Then, sprinkle the remaining crumb mixture over the top.

  4. Bake for 55 to 60 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes before serving. Enjoy!!!

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