Raspberry Coffee Cake

Linda Cobb

By
@carolinablue

This is easy to make but nobody will be able to tell by looking at it...it's beautiful. And it tastes good too! You can try other variations by changing the jam and/or the nuts. Blueberry, blackberry and strawberry jams are all good. Warm the jam slightly and it will spread easier. I mix the crumb mixture and the batter in a food processor instead of using a pastry blender....simple!


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Rating:

Comments:

Serves:

8 - 10

Prep:

20 Min

Cook:

1 Hr 15 Min

Ingredients

2 1/4 c
all purpose flour
1 c
sugar
3/4 c
butter
1/2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
3/4 c
sour cream
1 tsp
almond extract
1
egg
8 oz
cream cheese, room temperature
1/4 c
sugar
1
egg
3/4 c
raspberry jam, seedless
1/4 c
sliced almonds

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
In a large bowl, combine flour and 1 cup sugar.
3
Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
4
To remaining crumbs, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Blend well.
5
Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan.
6
Batter should be about 1/4 inch thick on sides.
7
In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
8
Pour cream cheese mixture into batter lined pan.
9
Spread jam over the cream cheese mixture.
10
In a small bowl, combine reserved 1 cup crumb mixture and sliced almonds. Sprinkle over the jam.
11
Bake for 45 to 55 minutes. Let cool in pan on wire rack for 10 to 15 minutes before removing the outside of the springform pan.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Other Tag: Quick & Easy