Monday, August 27, 2012

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake:
2 1/4 c flour
3/4 c sugar
3/4 c marg
1/2 t baking powder
1/2 t soda
1/4 t salt
3/4 c sour cream
1 t almond flavoring
1 egg

8 oz cream cheese
1/4 c sugar
1 egg
1/2 c raspberry preserves (no seeds)

1 c Reserved Flour Mixture from crust
1/2 c slivered Almonds (optional)
Dust with course granular sugar (optional)

1. Preheat Over to 350. Grease and flour bottom and sides of 9" spring-form pan.

2. Blend flour, sugar, and butter until pie crust consistency. (Mixture will be dry)  Reserve 1 c for topping. Add baking powder, soda, salt, sour cream, egg, and flavoring. Beat until well blended. Mixture will be think and sticky. Spread into spring-form pan and spread 2" up the sides of the pan about 1/4" thick.

3. Blend cream cheese, sugar, and egg. Mixture will be runny. Pour over better. Stir preserves until syrupy. Drizzle preserves over batter. Top with 1 c reserve flour mixture, slivered almonds, and sugar (optional)

4. Bake 45-50 minutes. Watch the outside crust. You may need to place foil over the edges to keep from getting over cooked.

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