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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raspberry Double Cream Coffee Cake Recipe

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This recipe for Raspberry Double Cream Coffee Cake is from Our Christopherson Family Favorites , 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:  
2 1/4 C flour
3/4 C sugar
3/4 C butter
1 C sour cream
1 egg
1/2 t Baking Powder
1/2 t soda
1/4 t salt
1 t almond extract

Filling:
1/4 C sugar
1 8oz. pkg cream cheese
1 egg
1/2 C raspberry preserves
Directions:
Directions:
Stir together the flour and sugar. Cut butter into the mixture until crumbly. Reserve 1 C for topping.
Add sour cream, egg, baking powder, soda, salt and almond extract to crumb mixture. Beat at medium speed until well mixed. Spread batter over bottom and 2 inches up sides of greased and floured springform pan.

Combine the filling ingredients and beat at medium speed until smooth. Spread over batter to within 1/2 inch of edges. Spread raspberry preserves over filling. Sprinkle 1/2 C sliced almonds and I C reserved crumbs over preserves.
Bake at 350º for 45-60 minutes. (Cr cheese is set and cake is dark golden brown). Cool 15 minutes. Remove sides of pan. Serve warm or cool. Store in refrigerator.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Special coffee cake for Christmas. I will drizzle icing over top to serve. Recipe was from Cooking Light magazine.

 

 

 

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