For a Real Treat Bake this Easy Raspberry Coffee Cake
I've been wanting to make something out of the ordinary, and a raspberry coffee cake seemed to fit the bill. After all, I've never seen raspberries here in Israel! But thanks to global marketing, I found some in the frozen food section of a major grocery store chain! (Sigh of relief!) If all else fails, you can substitute raspberry jam....a perfectly acceptable choice and one that is used in this recipe.
The recipe I've chosen to share with you is from Sutter Home Napa Valley Cookbook: New and Classic Recipes
As always, let us know how this coffee cake recipe worked out for you or if you'd like one of your favorite recipes featured on our site, please drop us a line.!
A big "THANKS" goes out to Joanna for her photo of this coffee cake. You can get your own slice of this delicious raspberry coffee cake when you visit Geraldine's Counter in Seattle, Washington.
For a Taste of Napa!
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Raspbery Coffee Cake RecipeIngredients:
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup margarine or butter, very cold and cut into slices
- 1 egg
- 3/4 cup dairy sour cream
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (8 oz.) pkg. cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 cup raspberry preserves
- 1/2 cup sliced almonds
1. Preheat the oven to 350° F. Grease and flour bottom and sides of a 9-or 10-inch spring form pan. 2. In large bowl, combine flour and 3/4 cup sugar until blended, then cut in butter or margarine with a pastry blender, or two table knives, until coarse crumbs form. Reserve I cup crumb mixture.
3. In a small bowl, beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.
4. Spread batter over bottom and two inches up sides of prepared pan. (Batter will be about 1/4 inch thick.)
5. In a medium bowl, beat cream cheese with an electric mixer until it easily comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth. Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with the 1 cup reserved crumb mixture and sprinkle over preserves.
6. Bake for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.
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