RASPBERRY CREAM CHEESE COFFEE CAKE |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 teaspoon(s) almond extract |
1/2 teaspoon(s) baking powder |
1/2 teaspoon(s) baking soda |
3/4 cup(s) butter |
8 ounce(s) cream cheese, softened |
1 egg |
1 egg |
2-1/4 cup(s) flour |
1/2 cup(s) raspberry preserves |
1/4 teaspoon(s) salt |
1/2 cup(s) sliced almonds |
3/4 cup(s) sour cream |
3/4 cup(s) sugar |
1/4 cup(s) sugar |
Directions:
1. Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10-inch springform pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. RESERVE 1 CUP OF CRUMB MIXTURE.
2. 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 of greased and floured pan. (Batter should be about 1/4 inch thick on sides.)
3. 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. In small bowl, combine reserved crumb mixtue and sliced almonds. Sprinkle over preserves. Bake at 350 degrees for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cut into wedges. Refrigerate leftovers.
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