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Raspberry Cream Cheese Coffee Cake

By Lorraine

 
Easy recipe for Raspberry Cream Cheese Coffee Cake with a deep golden brown crust and sweet cream cheese filling with raspberry preserves and a crunchy almond topping.
Do your kids like to bake and putter in the kitchen? Our granddaughter does. Shaela’s list of things to do while visiting this summer from a few states away included baking. She chose to make this raspberry cream cheese coffee cake.

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Easy recipe for Raspberry Cream Cheese Coffee Cake with a deep golden brown crust and sweet cream cheese filling with raspberry and crunchy almond topping.The last day of her visit and before I drove her to meet up with her mom, we squeezed in some baking time. The raspberry cream cheese coffee cake has a deep golden brown crust and sweet cream cheese filling with raspberry preserves and a crunchy almond topping. A very tasty dessert!

 
 
It was a little labor intensive but Shaela did a great job following the directions.
 
 
 
Easy recipe for Raspberry Cream Cheese Coffee Cake with a deep golden brown crust and sweet cream cheese filling with raspberry and crunchy almond topping.
Her raspberry cream cheese coffee cake turned out perfect!
 
 
 

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 Raspberry Cream Cheese Coffee Cake

 
source Pillsbury Celebrate 100 booklet

PRINT RECIPE
16 servings @320 calories each

INGREDIENTS

  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter or margarine
  • 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
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry preserves
  • 1/2 cup sliced almonds

 

DIRECTIONS

Heat oven to 350°F.

Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour.

In large bowl, combine flour and 3/4 cup of the sugar.

Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well.

Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
NOTE:  We had a little trouble getting the batter 2 inches up the sides but it didn’t seem to matter

In small bowl, combine cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with a spoon.

Pour into batter-lined pan.

Carefully spoon preserves evenly over cream cheese mixture.

Add almonds to reserved crumb mixture; sprinkle over preserves.

Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown.

Cool 15 minutes; remove side of pan.

Serve warm or cool. Refrigerate leftovers.

 

After baking, Aunt Erin took Shaela to a pool for fun and help surviving the 99 degree temp (104 degree real feel)
 
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Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: cream cheese, Grandchildren, raspberry, shaela

Comments

  1. sarah says

    October 27, 2017 at 12:53 pm

    she did a wonderful job this looks delicious she will be a great future cook

    Reply
  2. Lynn says

    July 29, 2016 at 9:44 pm

    Very nice! Happy Weekend:@)

    Reply
  3. My Recent Favorite Books says

    July 29, 2016 at 8:05 pm

    The dessert looks delicious! =)

    She did a wonderful job!

    Reply
  4. Phyllis Wallin says

    July 29, 2016 at 2:53 pm

    I love raspberry and cream cheese…will have to try this, although it won't be as pretty as yours!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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