Raspberry Cream Cheese Coffee Cake: Breakfast-Brunch
Prep time:15 mins
2 1/2 cups Organic all-purpose flour
1 cup Organic granulated sugar, divided
3/4 cup Organic unsalted butter
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
2/3 cup Organic sour cream
2 Organic large eggs, divided
1 teaspoon all-natural almond extract
8 oz Organic cream cheese, softened
1/2 cup Organic raspberry preserve
1/2 cup Organic sliced almonds
In a large bowl, combine organic flour and sugar; cut in butter using a pastry dough blender until mixture resembles coarse crumbs. Reserve 1 cup crumbs for topping.
To remaining crumb mixture, add aluminum-free baking powder, soda, sea salt, organic sour cream, one (1) egg and almond extract; blend well. Spread batter over bottom and 2 inches up side of greased and floured 9-inch spring form pan. (Batter should be 1/4 inch thich on sides.)
In small bowl, combine cream cheese, 1/4 cup sugar and one (1) egg; blend well. Pour over batter in the pan. Carefully spoon jam evenly over cheese filling.
In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.
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923 Piedmont Avenue N.E.
Atlanta, GA 30309
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