Print Friendly Recipe
- 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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