Raspberry Double Cream Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe years ago in a magazine and have made it many times. Wonderful for morning get togethers or brunches. Ingredients:
2 1/4 cups flour |
3/4 cup sugar |
3/4 cup softened butter |
1 cup sour cream |
1 egg |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1 teaspoon almond extract |
1/4 cup sugar |
8 ounces softened cream cheese |
1 egg |
1/2 cup raspberry preserves |
1/2 cup sliced almonds |
Directions:
1. Heat oven to 350.
2. Stir together flour & 3/4 Cup sugar. Cut in butter until crumbly. Save 1 cup mixture for topping later.
3. To remaining mixture add sour cream, egg, baking powder, baking soda and almond extract.
4. Beat medium speed until well mixed.
5. Spread batter over bottom and 2 inches up side of greased & floured 9 springform pan.
6. In small bowl combine 1/4 cup sugar, cream cheese and egg.
7. Beat at medium speed until smooth.
8. Spread mixture over batter to within 1/2 inch from edge.
9. Spread preserves over cream cheese mixture.
10. Sprinkle almonds and the 1 cup reserved crumb mixture over preserves.
11. Bke 45 - 60 minutes or until cream cheese filling is set and cake is a dark golden brown.
12. Cool 15 minutes and remove side of pan.
13. Center will settle slightly.
14. Store in refrigerator.
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