Raspberry Cream Cheese Coffee Cake
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 45-55 min @ 350 + cooling time |
| Source | Pillsbury.com |
| Yield / serves | 16 servings |
| Rating | Very good |
This is an annual item at the Ascension choir bake sale from one of the members. Most years the cakes don't even make it to the sales tables.
Ingredients
- 2 1/4 c all-purpose flour
- 3/4 c sugar
- 3/4 c margarine or butter
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 3/4 c sour cream
- 1 t almond extract
- 1 egg
- 1 package (8 oz) cream cheese, softened
- 1/4 c sugar
- 1 egg
- 1/2 c raspberry preserves
- 1/2 c sliced almonds
Preparation
Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine flour and 3/4 cup sugar; mix well. With pastry blender or fork, cut in margarine 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 and 2 inches up sides (about 1/4 inch thick) 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 sliced almonds. Sprinkle over preserves.
Bake at 350°F. for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.
