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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

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