Raspberry Cream Cheese Coffee Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
I love raspberry anything, I can remember when I was growing up at home, we had a raspberry patch, they were so good to pick and eat fresh. Hope you enjoy this recipe. Ingredients:
2 1/4 cups flour |
3/4 cup sugar |
3/4 cup chilled unsalted butter. cut into pieces |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
3/4 cup sour cream |
1 large egg, beaten |
1 1/2 ts almond extract |
filling |
1 (8 oz) pkg cream cheese, softened |
1/2 cup sugar |
1 large egg |
1/2 cup raspberry jam |
1/2 cup slivered almonds |
Directions:
1. Preheat oven to 350°.
2. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in bottom and 2 inches up the sides of a greased 9 inch springform pan.
3. Combine the cream cheese, sugar and egg in small bowl; beat well. Spoon over batter in pan. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture.
4. Bake for 55 to 60 min. Cool on a wire rack for 15 min. Carefully run a
5. knife around edge of pan to loosen. Remove sides of the pan. Cool
6. completely on rack. Store wrapped in the refrigerator.
|
|