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Raspberry Cream Cheese Coffee Cake

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Raspberry Cream Cheese Coffee Cake
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Raspberry Cream Cheese Coffee Cake

Added by: on Mar 8th, 2012
Coffee Cake again! I know what you're thinking..... this is just more of the same. Trust me, this is the mother of all coffee cakes. It's a tender sweet cake with a center of almond paste, cream cheese, and raspberry jam. What better way to start the day than biting into a filling that is .. more >
Rating:
0
Prep Time:
20 min
Cook Time:
38 min
Ready In:
58 min

Servings

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Original Recipe Yield: 8 servings
 

Ingredients:

    Ingredients:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 teaspoon almond extract
  • 2 eggs, divided
  • 1 package (8 ounce) cream cheese, softened
  • 1/2 cup crumbled almond paste, from a 7-ounce package
  • 1/3 cup seedless raspberry jam
  • Ingredients for Icing:
  • 1/2 cup confectioners' sugar
  • 4-5 teaspoons milk
  • 1/2 teaspoon almond extract
Nutrition Facts
Raspberry Cream Cheese Coffee Cake

Servings Per Recipe: 8

Amount Per Serving

Calories: 510

  • Total Fat: 28.6 g
  •     Saturated Fat: 14.5 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 107.8 mg
  • Sodium: 348.1 mg
  • Total Carbs: 57.9 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 40.9 g
  • Protein: 7.5 g
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Directions:

1

Directions:

2

Heat oven to 350 degrees with oven rack in middle. Grease and flour bottom and sides of a 9-inch springform pan.

3

Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.

4

Combine milk, almond extract, and 1 egg in a small bowl and beat until smooth. Add liquid mixture to flour mixture, and stir until evenly moistened. Spread batter on bottom and about 3/4 inch up sides of the springform pan.

5

Beat cream cheese, remaining 1/4 cup sugar, and remaining egg in bowl of heavy-duty mixer on medium speed until smooth. add crumbled almond paste and beat well. Pour filling into center of cake batter.

6

Drop raspberry jam over the cream cheese mixture in large spoonfuls and swirl lightly.

7

Bake 34 to 38 minutes or until cream cheese is set and cake is lightly browned. Cool slightly on wire cooling rack.

8

Combine powdered sugar, almond extract, and milk in small bowl and beat until smooth. Drizzle over coffee cake.

9

Cool coffee cake completely or serve warm. Run a spatula around the edge of the pan and remove the sides of the springform. Do not remove the bottom of the pan. Store any remaining cake in refrigerator.

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