Raspberry Cream Cheese Coffee Cake

Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Portions: 16


  • Organic all-purpose flour
  • Organic granulated sugar, divided
  • Organic unsalted butter
  • aluminum-free baking powder
  • sea salt
  • Organic sour cream
  • Organic large eggs, divided
  • all-natural almond extract
  • Organic cream cheese, softened
  • Organic raspberry preserve
  • Organic sliced almonds

  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.
  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.)
  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.
  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.

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