Raspberry Cream Cheese Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is yummie, love a moist coffee cake when made with sour cream. Ingredients:
coffee cake |
2 1/2 cups all-purpose flour |
3/4 cup sugar |
3/4 cup butter |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup dairy sour cream |
1 egg |
1 teaspoon almond extract |
filling |
1 package (8 oz.) cream cheese, softened |
1/4 cup sugar |
1 egg |
1/2 cup raspberry jam |
topping |
1/2 cup sliced almonds |
Directions:
1. In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping.
2. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well.
3. Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thick on sides.)
4. In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well.
5. Pour over batter in the pan. carefully spoon jam evenly over cheese filling.
6. In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top.
7. Bake at 350° for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.
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