"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Raspberry Cream Cheese Coffeecake Recipe

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This recipe for Raspberry Cream Cheese Coffeecake, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-1/4 c. flour
3/4 c. sugar
3/4 c. margarine
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.) package 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-inch springform pan. In large bowl, combine flour and 3/4 c. sugar. Using pastry blender, cut in margarine 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 inches 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 minutes, or longer. Cool 15 minutes. Remove sides. Refrigerate.

 

 

 

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