November 30, 2013

Raspberry Cream Cheese Coffee Cake

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

Raspberry Cream Cheese Coffee Cake via Cropped Stories

PREP TIME: 25 minutes / BAKE: 55 min. + cooling / MAKES: 16 servings
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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.

7 comments :

  1. This looks really good! And the best part is, it looks really easy too. Always a plus. Thanks for posting this. I had to share with everyone. I hope they enjoy this as much as I think they will. I'll have to be adding this to my things to try and make

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  2. Something that looks that tasty, cannot possibly be as easy to make as you make it sound. I've got to try it! Thanks for the easy and tasty recipe.

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  3. Stopping by from the #pinitparty (and my non blogger blog yumeating.com). This looks amazing. I've always had a hard time with coffee cakes as they always seem to be a little dry. Maybe with the sour cream this one will turn out a little better! Thanks for sharing (and doing the party link)

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  4. This looks delish! You had me at cheesecake! :)

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  5. It's Deonna from the Child at Heart blog! Thank you so much for linking up at the Merriest Blog Hop! I can't wait to see all of your holiday ideas this month! Oh wow! This sounds SO yummy! I have to say your daughter is precious too! So cute! I might have to try this recipe soon. Thanks!

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  6. Hi Elena! Just stopping by to let you know that I featured this project for this week's Merriest Blog Hop. You can check it out here: http://www.aromaofhim.com/2013/12/the-merriest-blog-hop-3-countdown-to.html

    Hope we'll see more of your projects this week! Thanks for linking up :-)

    Alicia

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  7. This looks amazing! I will pin it so my Pinterest so that I can make this later. Thank you so much for sharing on This Momma's Meandering Mondays! Have a great week!


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