Raspberry-Cream Cheese Coffee Cake

Raspberry-Cream Cheese Coffee Cake

For my last recipe to try for the year, I looked to my Pillsbury® Calendar yet again for inspiration. Two of the recipes that I wanted to make and didn't get a chance to were for February and November. Seeing as the November one says it takes over 5 ½ to make, I opted for the February Coffee Cake. (I'll make the November on eventually. It looks VERY yummy!)

I'm not a big fan of raspberries, unless they're fresh. This coffee cake was good though. It had just the right amount of raspberry preserves to give it a nice fruity flavor. Strawberry would have been just as good!

It was a hit on my last day at work. It didn't matter if it was eaten at room temperature or warmed up. Everyone seemed to like it.

16 servings

Prep Time: 25 minutes

Start to Finish: 1 hr 35 mins

2 ¼ cup all-purpose flour

1 cup sugar

¾ cup butter or margarine

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup sour cream

1 teaspoon almond extract

2 eggs

1 package (8 oz.) cream cheese, softened

½ cup raspberry preserves

½ cup sliced almonds

1. Heat oven to 350°F. Grease bottom and side of 9-or 10-inch spring form pan with shortening or cooking spray; lightly flour. In large bowl, mix flour and ¾ cup of the sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

2. To remaining crumb mixture, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs until well blended. Spread batter in bottom and 2 inches up side (about ¼ inch thick) of pan.

3. In another small bowl, beat cream cheese, remaining ¼ cup of sugar and 1 egg until well blended. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, mix reserved crumb mixture and sliced almonds; sprinkle over preserves.

4. Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove side of pan; leave coffee cake on pan bottom. Serve warm or cool. Store in refrigerator.