Sunday, March 3, 2013

Raspberry Cream Cheese Coffee Cake

Coffee Cake:

2 c. flour
3/4 c. sugar
3/4 c. butter, chilled
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 egg
2 t. almond extract

Grease and four a 9" or 10" springform pan. Combine flour and sugar, then cut in butter until mixture resembles coarse crumbs. Reserve 1 c. of the mixture and set aside. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract. Spread over bottom and 2" up the side of the pan.

Cream Cheese Filling:

8 oz. cream cheese, softened
1/4 c. sugar
1 egg
1/4 t. vanilla
1/4 t. almond extract

In a bowl, combine all ingredients. Blend well and pour over batter.


1/2 c. raspberry preserves, seedless
1 c. reserved crumb mixture
3/4 c. sliced almonds

Spoon preserves over cream cheese filling. Combine crumb mixture and almonds. Sprinkle over preserves Bake at 350 for 45-55 minutes (do not overbake). Cool for at least 30 minutes before serving.

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