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Raspberry Cream Cheese Coffeecake Recipe

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This recipe for Raspberry Cream Cheese Coffeecake, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
J Boothby
Added: Thursday, April 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 cup flour,
3/4 cup sugar,
3/4 cup margarine,
1/2 tsp. baking powder,
1/2 tsp. baking soda,
1/2 tsp. salt,
3/4 c. sour cream,
1 tsp. almond extract,
1 egg,
8 oz. cream cheese, softened,
1/4 cup sugar,
1 egg,
1/2 cup raspberry preserves,
1/2 cup sliced almonds

Directions:
Directions:
Grease and flour 9 or 10 in spring form pan. Combine flour and 3/4 c sugar. Cut in margarine. Reserve 1 c of this mixture. To the remaining amount of mixture add the baking powder, baking soda, salt, sour cream, extract and 1 egg. Blend well. Spread this batter over bottom and 2 in. up side of pan. Combine cream cheese, 1/4 c sugar, and 1 egg. Pour into pan over batter. Carefully spoon preserves over cheese mixture. Sprinkle with reserved crumbs and sprinkle almonds on top. Bake @ 350 for 45-55 min. Cool 15 min.

 

 

 

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