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10

Raspberry Cream Cheese Coffee Cake

4 Ratings

3 Comments

Prep 25 min
Total 1 hr 35 min
Servings 16

An old-fashioned favorite! This will be a hit at a holiday meal or potluck. MORE + LESS -

Ingredients

2 1/4

cups Gold Medal™ all-purpose flour

cup sugar

3/4

cup cold butter or margarine

1/2

teaspoon baking powder

1/2

teaspoon baking soda

1/4

teaspoon salt

3/4

cup sour cream

teaspoon almond extract

eggs

package (8 oz) cream cheese, softened

1/2

cup raspberry preserves

1/2

cup sliced almonds

Steps

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1

Heat oven to 350°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour.
2

In large bowl, mix flour and 3/4 cup of the sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture in small bowl.
3

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
4

In small bowl, beat cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with spoon. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese filling. Add almonds to reserved crumb mixture; sprinkle over preserves.
5

Bake 45 to 55 minutes or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Store in refrigerator.

Expert Tips

Enjoy this coffee cake as a bread accompaniment or as a brunch dessert.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 7g 33% Trans Fat 3g
Cholesterol: 50mg; 16%
Sodium: 250mg; 10%
Potassium: 90mg; 3%
Total Carbohydrate: 34g; 11%
Dietary Fiber 0g 0% Sugars 18g
Protein: 5g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;