Friday, March 6, 2009

Raspberry Cream Cheese Coffee Cake

I love going to the library. I was a 'library kid' growing up. I worked in the library when I was in high school. One of my first jobs out of high school was working in a public library in Jefferson City, Missouri. I love the smell of books and love going in used book stores too. As exciting as the electronic world is and as awesome as the Kindle sounds, I still think I'd prefer to have a real book to turn the pages and enjoy. When I go to the library I usually get a book on CD to have in my car, see what new books have come in, and also check out a cookbook. This past week's cookbook I checked out was The Best of Country Cooking published by Reiman (who do Taste of Home magazine -- one of my favorites). This recipe looked good so I gave it a try. I took it over to a friend's house who didn't mind that I had taken a piece out for the photo.

RASPBERRY CREAM CHEESE COFFEE CAKE

COFFEE CAKE:
2-1/2 cups all purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg
1 teaspoon almond extract (I used vanilla)

FILLING:
1 8 ounce package cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 cup raspberry jam

TOPPING:
1/2 cup sliced almonds added to reserved crumb mixture

Combine flour and sugar, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping. To remaining crumb mixture add baking powder, soda, salt, sour cream, egg, and almond or vanilla extract. Blend well. (This will be like a moist pie dough). Spread batter over bottom and 2 inches up the sides of a greased and floured 9 inch springform pan. For filling, combine cream cheese, sugar and egg. Blend well. Pour over batter in pan. Carefully spoon jam over cream cheese filling. Combine reserved 1 cup of crumb mixture with 1/2 cup slivered almonds. Bake at 350 for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Refrigerate leftovers.

7 comments:

Katy said...

Just lookey at all the wonderful and delicious goodies you have here! My eyes were popping out of my head and although I've just eaten, I was wanting to sample some of your baked goods!

Lovely blog. I shall visit often. I don't want to miss a treat!

Anj said...

Thanks so much for dropping by with a comment, Katy. It's nice to 'meet' you.

Barbara Bakes said...

I enjoyed visiting your blog this morning. This looks sinfully delicious! I don't think to get cookbooks from the library - great idea!

Abby said...

Ditto - I've heard the Kindle is awesome, and I can see it being great on a plane or vacation, but overall I'm a book gal, too! (Same thing with CDs ... the thought of all digital music files makes me sad!) That cake looks beautiful AND tasty!

Also - TAG! (Just a cute bit of photo fun. I linked to you on my personal blog!)

Bellini Valli said...

How did you kinow I was vraving something with raspberries. I have maybe 6 little raspberries in my freezer so I had better get to the store.

Sophie said...

Wow! I like how dense that coffee cake is :)!

Anonymous said...

Dearest GCG,
I didn't know what it is a Kindle. Now I do.

KDM