Raspberry Cream Cheese Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 16 |
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Great for a brunch dessert. Ingredients:
2 1/4 cups all-purpose flour |
3/4 cup sugar |
3/4 cup margarine or 3/4 cup butter |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup sour cream |
1 teaspoon almond extract |
1 egg |
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
1 egg |
1/2 cup raspberry preserves |
1/2 cup sliced almonds |
Directions:
1. Heat oven to 350.
2. Grease and flour bottom and sides of 9 or 10-inch springform pan.
3. In large bowl, combine flour and 3/4 cup sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
4. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides (about 1/4-inch thick) of greased and floured pan.
5. In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture.
6. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.
7. Bake at 350 for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown.
8. Cool 15 minutes; remove sides of pan.
9. Serve warm or cool. Store in refrigerator.
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