Thursday, April 22, 2010

Raspberry Cream Cheese Coffee Cake

Today's recipe for Raspberry Cream Cheese Coffee Cake comes to us courtesy my co-worker/friend, Lisa. She made this a few months ago for a morning meeting, and I have been thinking about it ever since. Although, she is quick to give credit where credit is due; this recipe actually comes from her mother-in-law, Kerry Marflak.

It is a pretty easy recipe to follow and essentially the perfect brunch dish. I especially love the crunch of the almond raspberry crust combined with the moist cake on the bottom. I made this for my friends over at LivingSocial (as advertised on this blog) because they generously donated to the Bright Beginnings 5K race I posted about last week. Just a reminder, the race is on May 1, at Hains Point. For more information, go here

Here is what you will need:

Step 1: Preheat oven to 350 degrees. Spray a 9-inch or 10-inch springform pan with cooking spray. In a large bowl, combine the flour and 3/4 cup of sugar. Cut in butter until it resembles small crumbs.

Reserve 1 cup of the crumb mixture.

Step 2. To the remaining mix, add powder, soda, salt, 1 egg, sour cream, and almond extract.

Blend well.

Spread batter over the bottom and 2" up the side of the pan.

Step 3. Combine the cream cheese, 1/4 cup sugar, and the remaining egg.

Pour over the batter in the pan.

Step 4. Carefully spoon the preserves over the cheese filling.

Step 5. Combine the reserved crumb mix and the almonds.

Step 6. Sprinkle over the top of the preserves. Bake for 45-55 minutes. Serves 16.

Full List of Ingredients:

2 and 1/4 cups flour
3/4 cup plus 1/4 cup sugar
3/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sour cream
1 teaspoon almond extract
1, 8 oz. package cream cheese
1/2 cup raspberry preserves
1/2 cup sliced almonds
cooking spray

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