Raspberry cream cheese coffee cake

Photo by Joann J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 2 1/4

    c. flour

  • 3/4

    c. sugar

  • 3/4

    c. butter

  • 1/2

    tsp. baking soda

  • 1/2

    tsp. baking powder

  • 1/4

    tsp. salt

  • 3/4

    c. sour cream

  • 1

    tsp. almond extract

  • 1

    egg

  • 1

    pkg (8 oz) cream cheese, softened

  • 1/4

    c. sugar

  • 1

    egg

  • 1/2

    c. raspberry preserves

  • 1/2

    c. sliced almonds

Directions

Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan. In large bowl combine flour and 3/4 c. sugar; mix well. With pstry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom of greased and floured pan. In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and slice almonds. Sprinkle over preserves. Bake at 350 degrees for 45-55 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.

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