This raspberry cream cheese coffeecake is delightful, decadent, and delicious. It's perfect for breakfast or brunch, but does equally well as a snack or dessert. Enjoy!
Serves: 8
Cooking Time: 55 min
Ingredients
* 2 1/4 cups flour
* 3/4 cup sugar
* 3/4 cup butter
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup sour cream
* 1 teaspoon almond extract
* 1 egg
* 8 ounces cream cheese
* 1/4 cup sugar
* 1 egg
* 3/4 cup raspberry jam
* 1/4 cup sliced almonds
Instructions
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour and 3/4 cup sugar.
3. Using pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Reserve 1 cup of crumbs. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
5. Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9-inch springform pan. Batter should be about 1/4 inch thick on sides.
6. In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
7. Pour in batter-lined pan.
8. Spoon jam over cream cheese mixture.
9. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
10. Bake for 45 to 55 minutes.
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