Email to Buny      

Breakfast: Raspberry Cream Cheese Coffeecake

Source of Recipe

unknown


List of Ingredients

1 1/2 cups gold medal all-purpose flour -- to 2 cups
2 tablespoons sugar
2 tablespoons margarine or butter -- softened
1/2 teaspoon salt
1 package regular or quick active dry yeast
2/3 cup very warm water -- 120ºF to 130ºF

CREAM CHEESE FILLING
8 ounces cream cheese -- softened
1/4 cup sugar
1/2 teaspoon almond extract

ALMOND TOPPING
1 tablespoon margarine or butter -- firm
3 tablespoons gold medal all-purpose flour
3 tablespoons sugar
1/3 cup sliced almonds
10 ounces raspberry or strawberry preserves


Recipe

Grease rectangular pan, 13x9x2 inches. Mix 3/4 cup of the flour, the sugar, margarine, salt and yeast in large bowl. Stir in water. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough pulls away from side of bowl (dough will be sticky). Pat dough evenly in bottom and 1/2 inch up sides of pan with floured fingers. Cover and let rest 15 minutes. Heat oven to 375ºF.

Prepare Cream Cheese Filling and Almond Topping; reserve. Bake crust 10 to 15 minutes or just until edges begin to brown. Spread filling over crust, almost to edges. Stir raspberry preserves; spoon evenly over filling. Sprinkle with topping. Bake 20 to 25 minutes or just until almonds in topping begin to brown. Serve warm or let stand until cool. Cover and refrigerate any remaining coffee cake. 1 coffee cake (12 servings).

Cream Cheese Filling: Beat 1 package (8 ounces) cream cheese (softened), 1/4 cup sugar and 1/2 teaspoon almond extract with electric mixer on low speed about 1 minute or until smooth. Almond Topping: Cut 1 tablespoon firm margarine or butter into 3 tablespoons Gold Medal all-purpose flour and 3 tablespoons sugar, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in 1/3 cup sliced almonds.