All I have to say is “Martha Stewart has nothing on me!” I’ve got the baking bug, if there is such a thing. And not only baking, but crafting as well! I have some great crafts, freebies, and more recipes to share with you over the next few weeks so be sure to check in with me.
I actually made this Raspberry Cream Cheese Coffee Cake last month. Yep, you guessed it, another Taste of Home recipe from their special collectors edition! I was hoping to share it before Thanksgiving, but never had the chance to draft the post. Of course, it still comes to you at a great time before Christmas and all. Not only is it a wonderful dessert to serve up for the holidays, but a crowd pleaser as well! Isn’t it pretty? I almost didn’t want to slice into it.
RASPBERRY CREAM CHEESE COFFEE CAKE
PREP TIME: 25 minutes / BAKE: 55 min. + cooling / MAKES: 16 servings
(FOR PRINTABLE VERSION, CLICK HERE)
INGREDIENTS:
2 1/2 cups of all-purpose flour
3/4 cup of sugar
3/4 cup of cold butter, cubed (I used salted)
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cup of sour cream
1 egg
1 teaspoon of almond extract
Filling:
1 8 oz. package of cream cheese, softened
1/4 cup of sugar
1 egg
1/2 cup of raspberry jam
Topping:
1/2 cup of sliced almonds
DIRECTIONS:
1. In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
2. 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 sides of greased and floured 9 in. springform pan. Batter should be 1/4 in. thick on sides.
3. In a 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.
4. In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350 degrees for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool for 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.
If you end up trying the recipe; feel free to drop me a comment. I’d love to hear how it came out!
If you missed my previous post, Working long hours can cost you your health, I hope you’ll take a peek. You’d be surprised with what health related problems are associated with working too many hours.
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