Raspberry Cream Cheese Coffee Cake
(from champ_21’s recipe box)
Made this in 1 spring form pan as instructions indicate; resulted in a really large cake with too much crust vs. filling. Next time, divide batter in half and pour into 2 separate pie plates.
Source: Grandma Louise
Prep time: 25 minutes
Cook time: 180 minutes
Serves 16 people
Ingredients
- 2 1/4 cup all-purpose flour
- 1 cup sugar
- 3/4 cup butter or margarine
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup sour cream
- 1 tsp. almond extract
- 2 eggs
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 cup raspberry preserves
- 1/2 cup sliced almonds
Directions
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Heat oven to 350 degrees. Grease bottom and side of 9- or 10-inch spring form pan with shortening or cooking spray; lightly flour. In large bowl, mix flour and 3/4 c. of the sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
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To remaining crumb mixture, stir in baking powder, baking soda, salt, sour cream, almond extract, and 1 of the eggs until well blended. Spread batter in bottom and 2 inches up side (about 1/4 in. thick) of pan.
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In another small bowl, beat cream cheese, remaining 1/4 c. of sugar, and 1 egg until well blended. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, mix reserved crumb mixture and sliced almonds; sprinkle over preserves.
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Bake 45-55 mins. or until cream cheese filling is set and crust is deep golden brown. Cool 15 mins. Remove side of pan; leave coffee cake on pan bottom. Serve warm or cool. Store in refrigerator.