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Raspberry Cream Cheese Coffee Cake
Serving Size : 6
2 cups all-purpose flour
3/4 cup sugar
3/4 cup unsalted 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, softened
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almonds
Preheat oven to 350 degrees, line the bottom of a 9 inch springform pan with parchment paper and grease and flour pan.
In a large bowl combine flour and 3/4 cup sugar. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup crumbs and set aside.
To the remaining crumb mixture add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread mixture over bottom and 2 inches up sides of prepared pan. Set aside.
In a small bowl combine cream cheese, 1/4 cup sugar and 1 egg. Blend well and pour mixture into prepared pan. Spoon raspberry jam over cream cheese mixture. In a small bowl combine reserved crumb mixture and almonds. Sprinkle mixture over top of cake.
Place in oven and bake until cream cheese filling has set and crust is golden, about 45 - 55 minutes.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
