Day 239: Raspberry Cream Cheese Coffee Cake

Today's recipe comes from a Taste of Home cookbook.  Its one I've eyeballed forever, but just never tried.  I have some homemade raspberry jam that will make this taste even better!

Raspberry Cream Cheese Coffee Cake
10" dutch oven

2 1/4 cups flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg, beaten
1 1/2 tsp. almond extract

Filling:

1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

 In a large mixing bowl, combing the flour and sugar.  Cut in the butter until crumbly.  Remove 1 cup and set aside.  To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well.  Spread in the bottom and 2 inches up the sides of a 10" dutch oven.  For the filling, beat cream cheese, sugar and egg in a small bowl; mix well.  Pour over batter; spoon raspberry jam on top.  Sprinkle with almonds and reserved crumbs.  Bake at 350° for 55-60 minutes.  Let stand 15 minutes.  Serves 9-12.

The Finished Product

The Review

Delicious!  We loved this!  The almond extract makes it taste and smell so good.  I used a raspberry-blackberry jam in this one, but you really could use just about any flavor you want.  This will go in my tried and true file.  It would be a good breakfast cake or dessert.  Grade A.