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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Raspberry Coffee Cake Recipe

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This recipe for Raspberry Coffee Cake, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracy Spitz



2 1/2 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 eggs
1 tsp almond extract
8 oz. cream cheese
1/4 cup sugar
1/2 to 3/4 cup raspberry jam
1/2 cup chopped nuts

Mix until coarse, reserve 3/4 cup for topping.. To the rest add 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 cup sour cream, 1 egg, 1 tsp almond extract. Mix well and put in bottom of a greased and floured spring form pan and around inches up the sides. Mix together 8 oz. cream cheese, 1 egg and 1/4 cup sugar. Mix till smooth. Spread over batter in pan then spread 1/2 to 3/4 cup raspberry jam over the cheese filling. Mix together the reserved crumbs and 1/2 cup chopped nuts and sprinkle on top.
Bake 40-45 minutes at 350 cool 10-15 minutes then remove sides of pan.




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