Raspberry cream cheese coffee cake

Raspberry cream cheese coffee cake

Ingredients/Components

• sugar - 3/4 c
• pkg - 8 oz
• salt - 1/4 tsp
• flour
• dairy sour cream - 3/4 c
• almond extract - 1 tsp
• baking powder - 1/2 tsp
• baking soda - 1/2 tsp
• egg - 1 item
• sliced almonds - 1/2 c
• margarine - 3/4 c
• raspberry preserves - 1/2 c

How to make raspberry cream cheese coffee cake:

Heat oven to 350°. Grease and flour bottom and sides of 9 or 10-inch springform pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract; blend well. Spread batter over bottom and 2 inches up sides of prepared pan. (Batter should be about 1/4 inch thick on sides.)

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.

In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top. Bake at 350° 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; cut into wedges. Refrigerate leftovers. Makes 16 servings.

Recipe categories: Breads, Breakfast, Coffee cakes.