Raspberry Cream Cheese Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 9 |
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Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert. Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
3/4 cup cold butter, cubed |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup sour cream |
1 egg, lightly beaten |
1-1/2 teaspoons almond extract |
filling: |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
1 egg |
1/2 cup raspberry jam |
1/2 cup slivered almonds |
Directions:
1. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add the baking powder, baking soda and salt, sour cream, egg and almond extract and mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
2. For filling, beat the cream cheese, sugar and egg in a small bowl until smooth. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture.
3. Bake at 350° for 55-60 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator. Yield: 12 servings.
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