cream filled raspberry coffee cake

How To Make cream filled raspberry coffee cake

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  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.
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  Step 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.
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  Step 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.
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  Step 4
  In a small bowl, combine the cream cheese, sugar, and egg. Spoon into prepared crust and spread evenly.
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  Step 5
  Now, spread on the preserves, evenly.
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  Step 6
  Sprinkle the top evenly with reserved cup of crumbs. Sprinkle with nuts.
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  Step 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!
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