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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 3/4 cup |
| salted butter: 3/4 cup (softened) |
| sour cream: 1 cup |
| eggs: 1 |
| baking soda: 1/2 tsp |
| baking powder: 1/2 tsp |
| almond extract: 1 tsp |
| granulated sugar: 1/4 cup |
| cream cheese: 8 oz (softened) |
| eggs: 1 |
| raspberry preserves: 1/2 cup |
| almonds (sliced): 1/2 cup |
Raspberry Double Cream Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Heat oven to 350.
- Stir together flour & 3/4 Cup sugar. Cut in butter until crumbly. Save 1 cup mixture for topping later.
- To remaining mixture add sour cream, egg, baking powder, baking soda and almond extract.
- Beat medium speed until well mixed.
- Spread batter over bottom and 2 inches up side of greased & floured 9" springform pan.
- In small bowl combine 1/4 cup sugar, cream cheese and egg.
- Beat at medium speed until smooth.
- Spread mixture over batter to within 1/2 inch from edge.
- Spread preserves over cream cheese mixture.
- Sprinkle almonds and the 1 cup reserved crumb mixture over preserves.
- Bke 45 - 60 minutes or until cream cheese filling is set and cake is a dark golden brown.
- Cool 15 minutes and remove side of pan.
- Center will settle slightly.
- Store in refrigerator.