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Coffee Cake: Colorado Coffee Cake

Source of Recipe


West of the Rockies






List of Ingredients



• 4-1/2 cups flour
  
• 1-1/2 cups sugar
  
• 1-1/2 cups butter or solid vegetable shortening
  
• 2 eggs, beaten
  
• 1-1/2 cups sour cream
  
• 1/2 tsp salt
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 2 tsp almond extract
  
• *
  
• -- Filling --
  
• 1 lb. cream cheese, softened
  
• 1/4 tsp vanilla
  
• 2 eggs, beaten
  
• 1/2 cup sugar
  
• *
  
• -- Topping --
  
• 1 cup raspberry preserves
  
• 1-1/3 cup almonds, chopped
  






Instructions



1. Preheat oven to 350 degrees (F). Grease two 9- or 10-inch springform or deep round foil pans.
   
   
2. Combine flour and 1-1/2 cups sugar. Cut in butter or shortening. Reserve 2 cups of this crumb mixture.
   
   
3. To remaining crumb mixture, add 2 eggs, sour cream, salt, baking powder, baking soda and almond extract. Mix well. Spread mixture over bottom and up sides of pan.
   
   
4. For the Filling: Combine cream cheese, vanilla, 2 beaten eggs and sugar. Spread half of this mixture over the batter in each pan.
   
   
5. For the Topping: On top of the cream cheese mixture on each cake, spread 1/2 cup of the raspberry preserves. Whirl almonds in processor until chunky. Combine with reserved crumb mixture and sprinkle over preserves on each side.
   
   
6. Bake cakes for 45 to 55 minutes, until a toothpick inserted in center of cake comes out clean.
   
   Cool the cake at least 30 minutes before serving.
   
   Yield: 2 (10-inch) round cakes.
   
   






Final Comments


It is better to make this ahead and refrigerate.