RASPBERRY CREAM CHEESE COFFEE CAKE
This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 18g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
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