Raspberry Coffee Cake
Ingredients:
2 1/2 C flour
1 C sugar--divided
3/4 C cold butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream (I use plain greek yogurt)
1 tsp almond extract
2 eggs
1 8oz pkg cream cheese (mascarpone works well also if you prefer)
1/2 C best quality raspberry preserves
1/2 C sliced almonds
Directions:
Preheat oven to 350°, grease & flour 9-10inch spring form pan.
In large bowl mix flour & 3/4 C of sugar. Chop cold butter into small pieces and cut into flour sugar mixture till crumbly. Set aside about 1 cup of this mixture (you will use this at the end for topping). To remaining mixture add baking powder, baking soda salt, sour cream, almond extract, 1 egg and blend well, batter will be stiff and sticky. Spread batter over bottom and up sides of pan it should be about a 1/4 inch thick. (I used a tart pan so with the shorter sides I put some extra batter into a small baking dish and made a mini one with the extra)
In another bowl mix cream cheese, 1 egg and the reserved 1/4 c sugar mix well. (This can be done that in food processor) Pour this over batter.
Carefully spread preserves over cream cheese mixture. (I use a whole jar so it is more like a cup of jam just make sure it is a thicker jam)
Mix rest of flour mixture with nuts and sprinkle over top. Bake for approx 45 min. Cool 15 min before removing sides of pan, When completely cooled slide off bottom of pan onto serving dish, loosen with knife if necessary. Cake will be browned and cream cheese will be set when done, watch closely at end to not over cook it. This cake freezes well if you want to make it ahead.
**I have used all different jam flavors and citrus curds for this recipe, I have used walnuts & pecans in place of the almonds. All the combinations have turned out great.
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| my favorite raspberry preserves |
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| I used tart pan so small dish in photo is the extra. |
