Cream Filled Raspberry Coffee Cake

Cassie *

By
@1lovetocook1x

This recipe came from a dear friend of mine from Church...we just love it...


This treat can be made with any preserves...I've made it with blackberry, peach, strawberry...and apricot...its a goodie...enjoy!


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Comments:

Serves:

8 - 12

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

CRUST

2 1/4 c
flour
3/4 c
sugar
3/4 c
cold butter
3/4 c
sour cream
1
egg
1/2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
vanilla extract or almond

CREAM CHEESE FILLING

1 - 8 oz
softened cream cheese
1
egg
1/4 c
sugar
1/2 c
chopped nuts, whatever kind you want to use
3/4 c
raspberry preserves - stirred to make easier to spread

Directions Step-By-Step

1
Preheat oven to 350 degree F.

Spray a 9 inch springform pan with non stick cooking spray...

In my food processor I added the flour and sugar...pulse a few times to blend...then add the cold butter - cut into pieces. Pulse until the mixture looks like coarse crumbs. Reserve 1 cup for topping - set aside.
2
In another bowl, pour in the crumbs and add to it 1 egg, sour cream, baking powder, baking soda and extract. Mix until thoroughly blended.
3
Press the batter into the bottom and 2 inches up the side of your greased springform pan. The batter is somewhat sticky, I greased my fingers for this with some shortening. Or use a spoon to spread.
4
In a small bowl, combine the cream cheese, sugar, and egg. Spoon into prepared crust and spread evenly.
5
Now, spread on the preserves, evenly.
6
Sprinkle the top evenly with reserved cup of crumbs. Sprinkle with nuts.
7
Bake for 45 - 50 minutes. Cool on wire rack for about 15 minutes.

Run a knife around the inside edge of the pan to loosen the cake. Now, remove the sides of the pan. Continue cooling for 2 - 3 hours.


Store leftovers in refrigerator.

Enjoy!

About this Recipe