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Raspberry Cheese Coffee Cake

Ingredients
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Butter 1 1⁄4 Cup (20 tbs)
  Sour cream 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Almond extract 1 Teaspoon
  Cream cheese 1 , softened
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Raspberry preserves 1⁄2 Cup (8 tbs)
  Almonds 1⁄2 Cup (8 tbs), sliced
Directions

Preheat oven to 350° F.
Grease and flour bottom and sides of Springform Pan; set aside.
Prepare crust: Combine flour and 3/4 cup sugar in Batter Bowl.
With Pastry Blender, cut in butter until mixture resembles coarse crumbs.
Set aside 1 cup crumb mixture.
To remaining crumb mixture, add sour cream, two eggs, baking powder, baking soda, salt and almond extract.
Stir until smooth, then spread evenly over bottom and up 1 inch of sides in prepared pan.
Prepare filling: Mix cream cheese until smooth with 1/4 cup sugar and the remaining egg in Batter Bowl; pour into crust.
Spoon preserves evenly over cream cheese mixture.
Stir almonds into reserved crumb mixture and sprinkle over preserves.
Bake 55 to 65 minutes, or until cream cheese filling is set and crust is golden brown.
Cool to room temperature in Springform Pan, then release collar and remove.
Serve warm, cut into wedges.
Or refrigerate, covered in plastic wrap.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
70 Minutes
Cook Time: 
10 Minutes
Ready In: 
80 Minutes
Servings: 
2

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