Friday, February 20, 2009

Raspberry Cream Cheese Coffee Cake....


My grandmother is an amazing cook. Today, while visiting her and my grandfather, she brought out this yummy dessert. It was so delicious, I had to take a picture and get the recipe! I am excited to make it myself soon (first I have to purchase a spring form pan). Thanks Grandma!!

2 1/4 Cup flour
3/4 Cup sugar
3/4 Cup margerine or butter

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg

1 package (8 oz) cream cheese (softened)
1/4 cup sugar
1 egg

1/2 cup raspberry preserves
1/2 cup sliced almonds

Grease and flour bottom and sides of 9-10 inch springform pan.

In large bowl, combine flour & 3/4 cup sugar. Mix well. With pastry blender or fork, cut in margerine till mixed (will be like coarse crumbs).

Reserve 1 cup of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt and sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 2 inches up sides of springform pan.

In small bowl, combine cream cheese, 1/4 cup cup sugar and 1 egg. Blend well. Pour into batter lined pan. Carefully spoon preserves evenly over cream cheese mixture.

Combine reserved crumb mix and sliced almonds and sprinkle over preserves. Bake at 350 degrees for 45-55 minutes or until cream cheese is set and crst is deep golden brown. Cool 15 minutes. Remove sides of pan. Store in refrigerator.