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Raspberry Cream Cheese Coffee Cake |
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Serves: 9
Print this Recipe
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 summer to your table.
Susan Litwiller, Medford, Oregon
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1-1/2 teaspoons almond extract
FILLING:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds
In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a 9-in. springform pan. For the filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350° for 55-60 minutes. Let stand 15 minutes before removing sides from pan.
© Copyright Reiman Publications, 1993-1997
This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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