Raspberry Cream Cheese Coffee Cake
This raspberry cream cheese coffee cake is a fruity alternative to those standard coffee cake recipes made with cinnamon, walnuts, and streusel.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

A 9-inch springform pan should be floured and greased.

Produce the cake: In a food processor, combine the flour, sugar, and butter; process until the mixture resembles coarse crumbs.

1 cup of the mixture is removed and set aside for the topping.

Salt, baking powder, baking soda, and sour cream should all be added to the food processor.

Mixture should be smooth and combined before being poured into the prepared pan.

Spread 2 inches up the sides and over the bottom.

Cream cheese layer preparation: Cream cheese, sugar, and egg are combined in a bowl and smoothed out using an electric mixer.

Pour evenly over the batter in the pan.

Spread preserves over the top carefully.