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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 Culinary Queen, 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:  
2¼ cups all purpose flour
1 cup sugar (divided)
¾ cup butter, very chilled
2 eggs
¾ cup sour cream
1 tsp almond extract
¾ tsp salt
½ tsp baking powder
½ tsp baking soda
8oz package cream cheese, at room temperature
1 cup raspberry preserves
½ cup sliced almonds
Directions:
Directions:
Preheat oven to 350º. Grease and flour bottom and sides of 9 or 10" springform pan. In work of food processor fitted with steel knife blade, combine flour and ¾ cup of sugar. Add butter and processor until mixture resembles coarse crumbs. Remove 1 cup of crumb mixture and set aside. To remaining crumb mixture, add 1 egg, sour cream, almond extract, salt, baking powder and baking soda; process just enough to blend (will look like dough). Spread batter over bottom and 2" up sides of prepared pan. (Batter should be about ¼" thick on sides. Batter will be sticky). In small bowl, combine cream cheese, the remaining egg and the remaining ¼ cup sugar. Pour over batter in pan, not allowing it to touch sides of pan. Warm preserves just a bit in the microwave so it is easier to spread, then carefully spoon evenly over cheese filling. In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top. Bake in oven for 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Cut into wedges; serve warm or cool. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
16

 

 

 

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