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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (178g) Recipe makes 8 servings |
||
| Calories 642 | ||
| Calories from Fat 312 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.7g | 53% | |
| Saturated Fat 20.5g | 102% | |
| Monounsaturated Fat 10.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 139mg | 46% | |
| Sodium 419mg | 17% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 75.0g | 24% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 40.0g | ||
| Protein 8.9g | 17% | |
Raspberry Cream Cheese Coffee Cake
By: Marg (CaymanDesigns)
May 26, 2004
This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Tips: I have found it works best to heat the flour/sugar/butter mixture in the microwave just enough to melt the butter before adding the other ingredients to form the batter. Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.
SERVES 8
Ingredients
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined)
- 1 teaspoon almond extract
- 1 egg
- 8 ounces cream cheese
- 1/4 cup sugar
- 1 egg
- 3/4 cup raspberry jam
- 1/4 cup sliced almonds
Directions
1
Preheat oven to 350°F.2
In a large bowl, combine flour and 3/4 cup sugar.3
Using pastry blender, cut in butter until mixture resembles coarse crumbs.4
Reserve 1 cup of crumbs.5
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg.6
Blend well.7
Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan.8
Batter should be about 1/4 inch thick on sides.9
In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg.10
Blend well.11
Pour in batter lined pan.12
Spoon jam over cream cheese mixture.13
In a small bowl, combine reserved crumbs and sliced almonds.14
Sprinkle over jam.15
Bake for 45 to 55 minutes.
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- Course > Breads > Coffee Cakes
- Course > Breakfast
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Brunch
Featured Reviews for This Recipe
From: heather in Ont,
On Jun 18, 2009
This is a new favourite in our family. I have made it twice this week. The second one turned out better than the first. For the second cake I lightly floured my hands to press the dough down in the pan so it wouldn't stick to me and only baked it for 45 min. I used 3% MF sour cream but will use the fat free next time. Nothing but rave reviews from everyone who has tasted it. It's so good and fairly easy to make that I am making another one tomorrow for a street party on Sat.
From: ~Rita~
On Jan 15, 2006
Let me tell you this is just so so GOOD! I didn`t warm the preserves just scooped them onto the cheese filling. I did sub 1/2 of the sour cream for yogurt because I ran out of sour cream. I made the whole recipe in the food processor. So this wasn`t just great tasting but easy to make. I will make again! And you all must make this! Thanks!
From: Windchime
On Sep 21, 2004
This coffee cake is absolutely marvelous! My family was so impressed. In fact, my brother told me I could come live with him. (I don't think so!) I used seedless blackberry jam because I couldn't find raspberry, but it turned out fine. My husband suggested strawberry jam next time. Thanks, Marg!
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