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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Raspberry Cream Cheese Coffee Cake Recipe

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This recipe for Raspberry Cream Cheese Coffee Cake is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BATTER:

2 1/2 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



FILLING:

1 pkg. 8 oz. cream cheese
1/4 c. sugar
1 egg
1/2 c. raspberry jam


TOPPING:

1/2 c. sliced almonds
Directions:
Directions:
In a large bowl, combine the flour and sugar, cut in the butter using a pastry blender until mixture resembles course crumbs. Remove 1 cup of crumbs and set aside. Add the rest of the cake ingredients and spread in a 2" deep spring form pan.
Combine the cream cheese, sugar and egg. Pour over the batter, spoon the jam over the filling. (I do have the edge here because my Mom makes the best raspberry freezer jam in the world.) Next, crumble the one cup of coarse crumbs over the top and then sprinkle with the almonds. Bake at 350º for 55 to 60 minutes. I use one of my smaller spring form pans so the cake is higher and takes longer. Loosen ring after 15 minutes. Enjoy!

 

 

 

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