Recipes Past & Present – Raspberry And Cinnamon Cream Cheese Coffee Cake – March 26, 2021

Courtesy of Murray August, The Lumby Watkins Man

Folks will tell you that I’ve got a “sweet tooth.” Well, I can’t honestly deny that but this coffee cake is so good I challenge anyone to resist. With things opening up as the months go by, it’s an easy recipe to perfect in your home oven.  We all need to be ready to treat all those visitors who will, eventually, be at our houses for tea or coffee or a friendly game of cards.


  • 2 ½ cups flour
  • ¾ cups sugar
  • 1 tsp Pure Ground Cinnamon
  • 1 cup butter, cold
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1/4 tsp salt
  • ¾ cups sour cream
  • 1 egg
  • 1 tsp Pure Vanilla Extract


  • 1 pkg (8oz) softened cream cheese
  • ¼ cup sugar
  • ½ tsp Pure Vanilla Extract
  • 1 egg
  • ½ cup raspberry preserves

Optional Glaze:

  • 1 ½ cups powdered sugar
  • ½ tsp Pure Vanilla Extract
  • 1 tbsp water


Cake: in a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove ½ cup of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and Vanilla Extract; blend well. Spread batter over bottom of 8×8 inch (20x20cm) baking pan.

Filling: in a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in baking pan. Carefully spoon preserves evenly over filling. Sprinkle 1 cup of reserved crumbs over preserves. Bake at 350F (180C) for 45 to 50 minutes before adding glaze.  Serve warm or cold. 

Optional Glaze: combine powdered sugar, water and Vanilla, drizzle on top of coffee cake.

Want to see your favourite recipe here? Watkins or not, I’d be pleased to feature it. You can share it with me at or Box 555, Lumby V0E 2G0.  Maximum length printed 300 words

Next: Machineless ice cream and high altitude baking.

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