Cream Filled Raspberry Coffee Cake
By
Cassie *
@1lovetocook1x
1
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!
This treat can be made with any preserves...I've made it with blackberry, peach, strawberry...and apricot...its a goodie...enjoy!
Ingredients
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CRUST
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2 1/4 cflour
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3/4 csugar
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3/4 ccold butter
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3/4 csour cream
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1egg
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1/2 tspbaking powder
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1/2 tspbaking soda
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1 tspvanilla extract or almond
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CREAM CHEESE FILLING
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1 - 8 ozsoftened cream cheese
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1egg
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1/4 csugar
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1/2 cchopped nuts, whatever kind you want to use
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3/4 craspberry preserves - stirred to make easier to spread
How to Make Cream Filled Raspberry Coffee Cake
- 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. - 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.
- 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.
- In a small bowl, combine the cream cheese, sugar, and egg. Spoon into prepared crust and spread evenly.
- Now, spread on the preserves, evenly.
- Sprinkle the top evenly with reserved cup of crumbs. Sprinkle with nuts.
- 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!
