raspberry coffee cake
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!
prep time
20 Min
cook time
1 Hr 15 Min
method
---
yield
8 - 10
Ingredients
- 2 1/4 cups all purpose flour
- 1 cup sugar
- 3/4 cup butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 1 - egg
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 - egg
- 3/4 cup raspberry jam, seedless
- 1/4 cup sliced almonds
How To Make raspberry coffee cake
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Step 1Preheat oven to 350 degrees F.
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Step 2In a large bowl, combine flour and 1 cup sugar.
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Step 3Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
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Step 4To remaining crumbs, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Blend well.
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Step 5Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan.
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Step 6Batter should be about 1/4 inch thick on sides.
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Step 7In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
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Step 8Pour cream cheese mixture into batter lined pan.
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Step 9Spread jam over the cream cheese mixture.
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Step 10In a small bowl, combine reserved 1 cup crumb mixture and sliced almonds. Sprinkle over the jam.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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