Sunday, March 22, 2009

Raspberry Cream Cheese Coffee Cake

This morning was a busy one. I was responsible for the children's story (based on Numbers 21:4-9). If you look it up, you might appreciate how much fun it was to turn that into a children's story. :) I played during the children's singing, which really isn't a big deal. And, finally, I brought snacks for our group during the Sunday School hour. Since several people requested the recipe, I thought I'd share it here for anyone else who may want to try it. Sorry, no pictures, but it did look pretty.

Raspberry Cream Cheese Coffee Cake
- from Women of Great Taste (Wichita Junior League)
2 1/4 cups all-purpose flour
1 cup granulated sugar, divided
3/4 cup butter or margarine, softened
3/4 cup sour cream
2 eggs
1 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat the oven to 350 degrees. Grease and flour bottom and sides of a 10-inch springform pan. In a large bowl, combine flour and 3/4 cup sugar. Use a pastry blender or fork to cut in butter until mixture resembles coarse crumbs. Reserve 1 cup for topping. Combine remaining crumb mixture with sour cream, 1 egg, almond extract, baking soda, baking powder, and salt. Spread dough over bottom and 2 inches up the sides of prepared pan. Beat cream cheese, 1/4 cup sugar and 1 egg until blended. Spread over dough. Spoon preserves evenly over cheese filling. Combine reserved crumb mixture and almonds and sprinkle over top. Bake until cheese filling is set and crust is a deep golden brown, 45 t0 55 minutes. Cool for 15 minutes, remove sides of pan and cut cake into wedges.

Serves 10-12

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