The F.U.N. Place Recipe Box Archives
Raspberry Double Cream Coffee Cake Cake
- 2 1/4 cups all purpose flour
- 3/4 cup sugar
- 3/4 cup butter, softened
- 1 cup sour cream
- 1 egg
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. almond extract
- 1/4 cup sugar
- 1 (8 oz.) pkg. cream cheese, softened
- 1 egg
- 1/2 cup raspberry preserves
- 1/2 cup sliced almonds
Heat oven to 350.
In large mixer bowl, stir together flour and 3/4 cup sugar; cut in butter until crumbly.
Reserve 1 cup crumb mixture for topping.
Add sour cream, egg, baking powder, baking soda, salt and almond extract to remaining crumb mixture.
Beat at medium speed, scraping bowl often, until well mixed, 1 to 2 minutes.
Spread batter over bottom and 2" up side of greased and floured 9" springform pan.
In small mixer bowl, combine 1/4 cup sugar, cream cheese and egg.
Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes.
Spread cream cheese mixture over batter to within 1/2" from edge.
Spread preserves over cream cheese mixture.
Sprinkle almonds and 1 cup reserved crumb mixture over preserves.
Bake for 45 to 60 minutes or until cream cheese filling is set and cake is dark golden brown.
Cool 15 minutes; remove side of pan. (center will settle slightly).
Serve warm or cold. Store refrigerated.
Posted by Homebound on May 12, 1998
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