Raspberry Cream Cheese Coffee Cake
Submitted by macy on January 09, 2005 at 6:54 pm

DESCRIPTION
Raspberry Cream Cheese Coffee Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe was published in The Country Inn and Bed & Breakfast Cookbook, Volume Two (wonderful cookbook -- both volumes). It was submitted by the Blue Quail Inn Bed and Breakfast in Santa Barbara, California.

2 1/4 cups all-purpose 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 egg
1 teaspoon almond extract

1 8-ounce package cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves
1/2 cup sliced almonds

Grease a 10-inch springform pan. In a large bowl combine the flour and 3/4 cup of sugar. Cut in the butter with a pastry cutter until the mixture resembles small crumbs. Reserve 1 cup of the mixture. To the remaining crumb mixture add the next 6 ingredients and mix well. Spread the mixture over the bottom and 1/2 inch up the sides of the prepared pan. Combine the cream cheese, 1/4 cup sugar, and egg. Spread the cream cheese mixture over the batter. Spoon the preserves over the cream cheese mixture. Add the almonds to the reserved crumb mixture and sprinkle over the top. Bake in a 350F oven for 45 to 55 minutes, until the center is set and the edges are golden brown. Serves 8 to 12.

• This topic was modified 8 years, 5 months ago by rottiedogs.