Raspberry Cream Cheese Coffee Cake Recipe
Ingredients
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Butter margarine | 3/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sour cream | 3/4 Cup (16 tbs) | |
| Almond extract | 1 Teaspoon | |
| Egg | 1 | |
| Cream cheese package | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Raspberry preserves - 1/2 cup | ||
| Almonds | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Heat the oven to 350°F; greased a 10" springform pan at the bottom with shortening and dust with flour
MAKING
2. In a large bowl, mix together flour and three quarters a cup of sugar, cut butter into it until the mixture resermbles coarse bread crumbs; reserve one cup of this
3. To the rest of the crumb mixture, add baking powder and soda, salt, sour cream, almond extract and an egg adn blend them all well
4. In a small bowl, blend together the cream cheese, quarter cup sugar and an egg and pour it into the batter; spoon preserves all over the cream cheese mixture
5. In a small bowl, mix together the reserved crumb mixture nad almonds and sprinkle it over the preserves
6. Bake for three quarters of an hour to a full hour till filling is set and the crust deep golden; cool for fifteen minutes and remove the side of the pan
SERVING
7. Serve warm or cold
1. Heat the oven to 350°F; greased a 10" springform pan at the bottom with shortening and dust with flour
MAKING
2. In a large bowl, mix together flour and three quarters a cup of sugar, cut butter into it until the mixture resermbles coarse bread crumbs; reserve one cup of this
3. To the rest of the crumb mixture, add baking powder and soda, salt, sour cream, almond extract and an egg adn blend them all well
4. In a small bowl, blend together the cream cheese, quarter cup sugar and an egg and pour it into the batter; spoon preserves all over the cream cheese mixture
5. In a small bowl, mix together the reserved crumb mixture nad almonds and sprinkle it over the preserves
6. Bake for three quarters of an hour to a full hour till filling is set and the crust deep golden; cool for fifteen minutes and remove the side of the pan
SERVING
7. Serve warm or cold
Chef
