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Raspberry Cream Cheese Coffeecake Recipe

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This recipe for Raspberry Cream Cheese Coffeecake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Best of the Best From Minnesota Cookbook
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c. flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1 egg
1/2 - 3/4 c. raspberry preserves
1/2 c. sliced almonds

Directions:
Directions:
Heat oven to 350. Grease and flour bottom and sides of a 9 or 10 in. springform pan. In large bowl, combine flour and 3/4 c. sugar. Using pastry blender, cut in butter until mixture resembles crumbs. Reserve one cup. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg, and almond extract. Blend well. Spread batter over bottom and 2 in. up sides. In small bowl, combine cream cheese, 1/4 c. sugar and egg; blend well. Pour over batter in pan. Carefully spoon on preserves. Sprinkle reserved crumbs and almonds over top. Bake 45-55 min. or longer. Cool 15 min. Remove sides. Refrigerate.

 

 

 

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