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+ servings

Strawberry Cream Cheese Coffee Cake

Servings 25


  • 21/4 cups flour
  • 3/4 cup sugar
  • 3/4 cup butter cold and cut into cubes
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon Baking soda
  • 1/4 Teaspoon salt
  • 1 cup sour cream
  • 1 egg room temperature
  • 1 Teaspoon vanilla
  • 8 ounces cream cheese room temperature
  • 1 /4 cup sugar
  • 1 egg room temperature
  • 1/2 cup strawberry preserves
  • 1/2 cup sliced almonds


  • Pre heat oven to 350 degrees. Grease and flour a 9 inch springform pan.
  • 1. In a large bowl combine flour and 3/4 cup sugar. Stir to combine. Add the cubed butter to the bowl, using a pastry blender, cut the butter into the flour/sugar mixture until you have coarse crumbs. Measure out 1 cup of crumbs, set aside. This will be the crumb topping for the cake.
  • 2. To the remaining crumb mixture add the baking powder, baking soda, salt, sour cream, one egg and vanilla. Beat until well blended.
  • 3. Spread the batter onto the bottom and up the sides of the spring form pan about 1 inch, making a well.
  • 4. Combine the cream cheese, 1/4 cup sugar and 1 egg, beat until well combined. Pour over the batter in the springform pan staying inside the well you made in the cake.
  • 5. Spread the strawberry preserves on top on the cream cheese batter. Sprinkle the reserved crumbs over the cream cheese layer, then sprinkle the sliced almonds over all.
  • 6. Bake at 350 degrees for 55 minutes or until filling is set. Remove from the oven, place on a wire rack to cool for 15 minutes, then remove the sides of the spring form pan and cool completely.