Pretty Dishes

Raspberry Cream Cheese Coffee Cake
February 19, 2010, 11:26 pm
Filed under: Recipes

A few weeks ago I was in a baking mood, and I decided on a coffee cake, for no particular reason aside from trying something new. It turned out pretty well, though I expected the top to brown a bit more. The moist consistency and sweetness of the cake was just right.

This recipe comes from Breakfast in Bed by Carol Frieberg.

Raspberry Cream Cheese Coffee Cake

2 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup (1 1/2 sticks) cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg, lightly beaten
1 teaspoon almond extract

8 ounces cream cheese
1/4 cup sugar
1 egg, lightly beaten
1/2 cup raspberry jam

Preheat the oven to 350 degrees F. In a large bowl, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Remove 1 cup of the crumbs and reserve for the topping. To the remaining crumb mixture in the bowl, add the baking powder, baking soda, salt, sour cream, egg, and almond extract. Mix well. Spread the batter in a greased and floured 9-inch springform pan.

For the filling, in a small bowl, combine the cream cheese, sugar, and egg. Spread evenly over the batter in the pan. Spoon the jam evenly over the cream cheese filling.

Sprinkle the reserved crumbs over the jam. Bake for 1 hour, or until the cream cheese is set and the crust is a deep golden brown. Cool for 15 minutes, remove the sides of the pan, cool completely, then serve.


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