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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!
Raspberry Cream Cheese Coffee Cake
16 servings @320 calories each
- 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
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.
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