Classic buttery coffee cake holds it all together. Smooth cream cheese is baked right on top, sweet raspberries are poured all over and the whole thing is sprinkled with more buttery crumbles.
Coffee Cake2 1/2 cups All Purpose flour
3/4 cup Sugar
3/4 cup Butter
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
3/4 cup Dairy sour cream
1 tsp Almond extract
Raspberry Filling1 pkg. (8 oz.) Cream cheese, softened
1/4 cup Sugar
1/2 cup Raspberry jam
Topping1/2 cup Sliced almonds
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 inch springform pan
In a large bowl combine flour and sugar, cut in the
butter using a pastry blender until mixture resembles coarse crumbs. Remove
1 cup crumbs for topping.
To remaining crumb mixture, add the baking powder, soda, salt, sour cream, egg and almond extract, blend well. Spread batter over bottom and 2 inches up the side of prepared pan. (Batter should be 1/4 inch thick on sides.)
In a small bowl combine cream cheese, 1/4 cup sugar and egg, blend well.
Pour over batter in the pan. Carefully spoon jam evenly over cheese filling.
In a small bowl combine 1 cup of reserved flour mixture and almonds, sprinkle over top. Bake until cream cheese filling is set and crust is a deep golden brown.
Cool 15 minutes. Remove sides of pan.
Serve Raspberry Cream Cheese Coffee Cake warm or cool. Cover and refrigerate leftovers.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!