Friday, June 8, 2012

Raspberry Cream Cheese Coffee Cake Recipes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg, beaten
  • 1 1/2 teaspoons almond extract
  • FILLING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam
  • 1/2 cup slivered almonds

Directions

  1. In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
  2. For the filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
  3. Bake at 350 degrees F for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.