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Raspberry Cream Cheese Coffee Cake
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I had this recently on vacation, it is delectible! Try it!

From Rise & Dine, by Marcy Claman via S. Chokel


  • Coffee Cake Ingredients:
  • 2-1/2 cups (600 ml) all-purpose flour
  • 3/4 cup (175 ml) sugar
  • 3/4 cup (175 ml) butter
  • 1/2 tsp (2 ml) baking powder
  • 1/2 tsp (2 ml) baking soda
  • 1/4 tsp (1 ml) salt
  • 3/4 cup (175 ml) sour cream
  • 1 egg
  • 1 tsp (5 ml) almond extract
  • Filling Ingredients:
  • 8 oz (224 grm). cream cheese
  • 1/4 cup (60 ml) sugar
  • 1 egg
  • 1/2 cup (125 ml) raspberry jam
  • Topping Ingredients:
  • 1/2 cup (125 ml) sliced almonds
  • Coffee Cake Directions:
  • Preheat oven to 350 degrees (175 C.).
  • In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs.
  • Reserve 1 cup (225 ml) of crumbs for topping.
  • To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg, and almond extract; blend well.
  • Spread batter over bottom and 2 inches up sides of a greased and floured 9-inch springform pan.
  • Batter should be 1/4-inch thick on sides.
  • Filling Directions:
  • In a small bowl, combine cream cheese, sugar, and egg and blend well.
  • Pour over batter in pan.
  • Spoon jam evenly over the cheese filling.
  • Topping Directions:
  • In a small bowl, combine 1 cup (225 ml) of reserved crumbs and almonds and sprinkle over top.
  • Baking Directions:
  • Bake for 55 to 60 minutes or until crean cheese is set and crust is a deep golden brown.
  • Cool 15 minutes, remove sides, and cool completely.
Note: Best served at room temperature.

Approximate values per serving: 574 calories, 30 g fat, 122 mg cholesterol, 69 g carbohydrates, .6 g fiber, 9 g protein, 448 mg sodium, 47 percent calories from fat.

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