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    Raspberry Double Cream Coffee Cake


    Source of Recipe


    Internet

    List of Ingredients




    Cake:

    2-1/4 cups all-purpose flour
    3/4 cup sugar
    3/4 cup butter
    1 cup sour cream
    1 egg
    1 t. almond extract
    1/2 t. baking powder
    1/2 t. baking soda
    1/4 t. salt

    Filling:

    1/4 cup sugar
    1 (8-ounce) package cream cheese, softened 1 egg
    1/2 raspberry preserves
    1/2 cup sliced almonds

    Recipe



    Heat oven to 350 F. Stir together flour and 1/4 sugar in large mixer bowl; cut in butter until crumbly. Reserve 1 cup crumb mixture for topping.
    Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed (1 to 2 minutes). Spread batter over bottom and 2 inches up sides of greased and floured 9-inch springform pan.
    Combine 1/4 cup sugar, cream cheese and egg in small mixer bowl. Beat at medium speed until smooth (1 to 2 minutes).
    Spread cream cheese mixture over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture, sprinkle with almonds and reserves crumb mixture.
    Bake for 45 to 60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. (Center will settle slightly) Serve warm or cold. Store refrigerated.
    Serves 16

 

 

 

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