Cream Filled Raspberry Coffee Cake

14
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!

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Preheat 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.
2In another bowl, pour in the crumbs and add to it 1 egg, sour cream, baking powder, baking soda and extract. Mix until thoroughly blended.
3Press 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.
4In a small bowl, combine the cream cheese, sugar, and egg. Spoon into prepared crust and spread evenly.
5Now, spread on the preserves, evenly.
6Sprinkle the top evenly with reserved cup of crumbs. Sprinkle with nuts.
7Bake 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 Cream Filled Raspberry Coffee Cake