Raspberry Cream Cheese Coffee Cake

Preheat the oven to 350ºF. Mix flour, 3/4 cup sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.

Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.

Beat softened cream cheese, remaining 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.

Bake for 45-55 minutes until a knife inserted comes out clean.

Notes: If your raspberry jam is too thick to spread, thin it out with a few tablespoons of water until it’s easily spreadable. I loved this cake fresh out of the oven but even more after it cooled down for a little bit.