Raspberry Cream Cheese Coffee Cake
By Kim L. Fritzemier
KFRM Central Kansas Report
Farm Wife along the Stafford/Reno County Line
We all have go-to recipes in our arsenal. When our church gathers for a breakfast or brunch, I often volunteer to bring coffee cakes.
3/4 cup sugar
3/4 cup butter
1/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light sour cream
1 egg, beaten
1 1/2 tsp. almond extract
1 8-oz. pkg. cream cheese, softened
1/2 cup sugar
1/2 cup raspberry jam
1/2 cup slivered almonds
In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. Cut in the remaining 1/4 cup flour. Add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in bottom and 2 inches up the sides of a 9-inch springform pan.
For filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter. Spoon raspberry jam on top. Sprinkle with reserved crumbs and almonds.
Bake at 350 degrees for 55 to 60 minutes. Let stand 15 minutes before removing sides from pan.
Drizzle with glaze made with butter, powdered sugar, a little milk and a little vanilla. If you're serving it for an "event" and not just at home, put the frosting in a decorator's tube and drizzle over the cooled cake. Otherwise, you can just drizzle or spread the icing across the coffeecake.
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