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Raspberry Cream Cheese Coffee Cake with a hint of almond flavor, sliced almonds, raspberry jam, and a sweet glaze is a delicious coffee cake for the holidays.

Made in a 9-inch springform pan, this Raspberry Cream Cheese Coffee Cake rises high and has a tender, buttery crumb. This from-scratch coffee cake is covered with a rich cream cheese layer, raspberry jam, and sliced almonds.

The combination of almond extract and sliced almonds gives this coffee cake lots of almond flavor. Serve with a few fresh raspberries for a delicious addition to a brunch or nibble on a slice with your morning coffee.

Tips For Making Raspberry Cream Cheese Coffee Cake:

I use White Lily All-Purpose Flour, which is a southern flour with a low protein content. It is perfect for tender, baked goods. If you can’t find it, use cake flour.
The batter is very thick and you will need to spread it with either your fingers or a rubber spatula sprayed with cooking spray.
You could easily substitute strawberry, peach, apricot, or blueberry jam for the raspberry jam.
If you don’t like almond flaovr, try using 1 teaspoon of vanilla extract instead of the almond extract and use pecans or walnuts instead of sliced almonds.
If you don’t have a springform pan, you can make this coffee cake in a 9-inch cake pan, but it needs to be a deep one since the coffee cake will rise quite a bit.
Place the pan you are baking it in on a baking sheet just in case any batter overflows or leaks out. You don’t want a mess on the bottom of your oven.