Raspberry-cream cheese coffee cake^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | All-purpose flour |
| ¾ | cup | Sugar |
| ¾ | cup | Butter or margarine |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Almond extract |
| ¾ | cup | Sour cream |
| 3 | larges | Eggs |
| 1 | pack | (8oz) cream cheese, |
| Softened | ||
| ¼ | cup | Sugar |
| ⅓ | cup | Seedless raspberry |
| Preserves | ||
| ½ | cup | Sliced almonds |
Directions
Mix flour and ¾ c sugar; with a pastry blender cut in butter until crumbly.
Reserve 1 cup.
Add to the remaining mixture, baking powder, soda, almond extract, sour cream, and 1 egg; stirring well. Firmly press evenly onto bottom and 2" up sides of a greased 10" springform pan.
Remaining 2 eggs, cream cheese, and ¼ cup suger; beat at medium speed with an electric mixer. Spoon into crust filling.
Reserved flour mixture and slice almond, and sprinkle over preserves.
Bake at 350F. 45-50 minutes or until set. Cool in pan 15 minutes on a wire rack. Remove sides of pan;and cool completely.
Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-29-95