Some flavors are meant to be together. Peanut butter & grape jelly, maple & walnut, and here, raspberries & almonds. What are your favorite flavor pairings?
This coffee cake is elegant and easy. It starts off with your basic sour cream coffee cake with a layer of jam and a tangy cream cheese filling. Then it gets topped off with an almond crumb topping. The jam and cream cheese remind me of the Danish pastries I used to eat as a kid.
Raspberry Cream Coffee Cake
9" round cake | adapted from food.com
2 1/4 cups flour
3/4 cup 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 teaspoon almond extract
1 egg
8 ounces cream cheese
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almonds
1. Preheat oven to 350 degrees F. In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
2. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
3. In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well. Pour in batter lined pan. Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam. Bake for 45 to 55 minutes.
7 comments:
Looks delicious! I love raspberries and almonds together.
Yum - I loved those raspberry Danish pastries, and haven't had one in ages. I think this cake would be much tastier!
Ohhh, yum..delicious!!
Love this favlor combo myself.
This is one of my go-to coffee cake recipes...it's FABULOUS!!!
This looks so good with the crumbs and cream cheese and layered jam yum!
I think I would request this for my birthday cake. Oh my. That looks so moist, fruity and love that pretty swirl.
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