Raspberry-cream cheese coffee cake *jb
Yield: 8 Servings
Ingredients:
- 2 1/4 c All-purpose flour
- 1 c Sugar
- 1/2 c Plus 2 Tabl unsalted butter --at room temperature
- 1/2 t Baking powder
- 1/2 t Baking soda
- 1/4 t Salt
- 3/4 c Sour cream
- 1 t Almond extract
- 2 lg Eggs
- 8 oz Cream cheese softened
- 1/2 c Raspberry perserves
- 1/2 c Sliced almonds Preheat oven to 350F. Grease and flour the bottom and sides of a
- 9-inch springform pan.
Instructions:
In a large bowl combine the flour and 3/4 cup of the sugar. Using a pastry blender or fork cut in the batter until the mixture resembles coarse crumbs. Reserve 1 cup and set aside. To the remaining crumb mixture add the baking powder soda salt sour cream almond extract and 1 egg. Blend well. With oiled hands gently pat the dough over the bottom and 1 1/2 inches up the sides of the springform pan; the mixture will be a little sticky. In a small bowl combine the cream cheese the remaining 1/4 cup sugar and 1 egg. Blend well. Pour into the batter-lined pan. In a small saucepan warm the preserves. Carefully spoon the preserves evenly over the cream cheese mixture. Stir the sliced almonds into the reserved crumb mixture and sprinkle over the preserves. Bake for 45 to 55 minutes or until the cream cheese filling is set and the crust is deep golden brown. Cool on a rack for 15 minutes then remove from the pan. The cake can be served warm or cool but it should be stored in the refrigerator. Reprinted from Marcia Adam's Heirloom Recipes Cookbook.
