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Raspberry Cream Cheese Coffee Cake

  • 70minutes
  • 635calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups flour

  2. 3/4 cup sugar

  3. 3/4 cup butter (light stick butter works fine!)

  4. 1/2 teaspoon baking powder

  5. 1/2 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)

  8. 1 teaspoon almond extract

  9. 8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)

  10. 1/4 cup sugar

  11. 1 egg

  12. 3/4 cup raspberry jam (I use sugar free)

  13. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.

  3. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.

  4. Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.

  5. In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.

  6. Pour in batter lined pan.

  7. Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.

  8. Bake for 45 to 55 minutes.

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