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Raspberry Cheese Coffeecake

List of Ingredients

4 to 4 1/2 cups all-purpose flour
1/2 cup sugar
1 package FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine, cut into pieces
1/3 cup milk
1/4 cup water
3 eggs
1 cup sliced almonds, toasted

Cheese Filling (recipe follows)
1 cup raspberry or cherry jam or preserves
1 cup powdered sugar (glaze)




Recipe

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat butter, milk, and water until very warm (120ø to 130øF); butter does not need to melt.
Stir into dry ingredients.

Stir in eggs, 3/4 cup almonds, and additional 2 1/2 to 3 cups flour to make stiff batter.

Cover; let rest 10 minutes.
Spoon 1 cup batter into each of 2 greased 9-inch round springform pans.

Grease top of batter to prevent sticking; evenly spread batter in pans. Set aside.

Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead on lightly floured surface until smooth and elastic.

Divide dough into 4 equal pieces; roll each piece to 30-inch rope. Twist 2 ropes together; pinch ends to seal. Repeat with remaining ropes.

Place 1 twist in each pan, forming a border around
edge of batter; pinch ends together to seal.

Spread half of Cheese Filling in center of each. Cover;
let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350øF for 40 to 45 minutes or until done. Let cool 5 minutes in pans on wire rack. Remove sides of pans; let cool completely.


FILLING
In small saucepan, warm raspberry jam; spread evenly over Cheese Filling. Decorate with remaining almonds.

Cheese Filling: In medium bowl, combine 2 (8-ounce) packages softened cream cheese, 1/2 cup sugar, 2 tablespoons all-purpose flour, 1 egg white, and 2 teaspoons grated lemon peel. Beat with an electric mixer until smooth.

Finish with thin glaze drizzled over the top.