Are you looking for a simple dessert that tastes amazing at any time of the day? This Raspberry Cream Cheese Coffee Cake is the answer to your sweet tooth prayers.
Preheat oven to 350 degrees.
Cream butter, 1 cup of sugar and the almond paste. Add in vanilla, eggs and sour cream and mix until smooth.
Mix in flour, baking soda, and baking powder.
Fold half of the raspberries into the cake batter.
Prepare the cream cheese filling by mixing 1/2 cup of granulated sugar and the almond extract with the cream cheese.
Spray a bundt pan with non-stick cooking spray. Add 1/2 the raspberries to the bottom of the pan.
Place half the cake batter in the pan and pat down along the center, making a dent. Add the cream cheese filling along the indentation, and then top it with the remaining batter. Smooth the batter down so it is even.
Bake in a 350-degree oven for 50-55 minutes, or until a toothpick inserted into the cake comes out clean.
Remove from oven and cool on a wire rack for 30 minutes before tipping the cake out of the pan onto a plate.
Top the cake with a simple glaze of powdered sugar mixed with lemon juice and/or milk, and then slice to serve.