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Raspberry Cream Cheese Coffee Cake |
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Serves: 9
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Raspberry Cream Cheese Coffee Cake recipe on the web!!
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
_-1/4 cups all-purpose flour
___ cup sugar
___ cup cold butter or margarine
___ teaspoon baking powder
___ teaspoon baking soda
___ teaspoon salt
___ cup sour cream
_ egg, beaten
_-1/2 teaspoons almond extract
FILLING:
_ (8-ounce) package cream cheese, softened
___ cup sugar
_ egg
___ cup raspberry jam
___ 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
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