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Raspberry Cream Cheese Coffeecake Recipe

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This recipe for Raspberry Cream Cheese Coffeecake, by , is from St.Marks Church of Grace, 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!

Teri Mansfield


Crust ingredients-
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1 beaten egg
3/4 cup sour cream
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. almond extract

8 oz. cream cheese
1/8 tsp. vanilla
1 egg
1/4 cup sugar
1/2 to 1 cup raspberry
1/3 to 1/2 cup sliced almonds

Combine 2 1/2 cups flour with 3/4 cup sugar, cut in 3/4 cup butter( 1 1/2 sticks).
Reserve 1 cup of this crumb mix with 1/2 cup sliced almonds.

Add: 1 beaten egg, 3/4 cup sour cream, 1/4 tsp. salt, 1/2 tsp. baking powder, 1/2 tsp.baking soda, 1 tsp. almond extract. Mix and spread over bottom and up sides of pan.

Put the filling over the batter. FILLING: 8 oz. soft cream cheese, 1/8 tsp. vanilla, 1 egg, and 1/4 cup sugar. Spread over batter.

Top with 1/2 cup (to 1 cup) raspberry preserves. Top this with 1/3-1/2 cup sliced almonds mixed with the reserved crumbs as previously mentioned over the preserves.

Bake at 350 for 45 to 55 minutes.( do the toothpick test)
Grease 10 inch spring form pan
Cool for half hour before serving.




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