raspberry coconut coffee cake
(1 rating)
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This one is filled with luscious raspberry preserves and light flaky coconut. It fairly screams "summer".
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(1 rating)
Ingredients For raspberry coconut coffee cake
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2 1/4 cflour
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1 csugar
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3/4 cbutter, sliced
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1/2 tspbaking powder
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1/2 tspbaking soda
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3/4 csour cream
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2eggs
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2 tspalmond extract
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8 ozcream cheese, softened
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1/2 craspberry preserves
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1/2 calmonds, sliced
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1/2 ccoconut, shredded
How To Make raspberry coconut coffee cake
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1Spray or oil the bottom and sides of a 9 or 10inch springform pan.
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2In large bowl, mix flour, 3/4 cup sugar and the butter til mixture resembles coarse crumbs. reserve 1 cup of crumb mixture and set aside. To remaining crumb mixture add baking powder, baking soda, sour cream, 1 egg and 1 tsp. almond extract. Blend well. Spread batter over bottom and 2 inches up the sides of the prepared pan.
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3In small bowl, mix the cream cheese 1/4 cup sugar, 1 egg and 1 tsp. almond extract.Blend well. Pour mixture over batter in pan. Spoon preserves over batter and the coconut over the preserves.
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4In a small bowl, mix the sliced almonds with the 1 cup crumb mixture and sprinkle over the top of the coconut. Bake at 350 for 50 minutes or til cheese filling is set and the crust is brown. Serve warm. From the Spencer House, The Haight
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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