Stonehurst Place

Raspberry Cream Cheese Coffee Cake: Breakfast-Brunch

Servings: 16

Prep time:15 mins

Ingredients:

• 

  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

Step 1:

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.

Step 2:

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.)

Step 3:

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.

Step 4:

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.