Recipe
Raspberry Cream Cheese Coffee Cake: Breakfast-Brunch
Servings: 16
Prep time:15 mins
Ingredients:
2 1/2 cups Organic all-purpose flour
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1 cup Organic granulated sugar, divided
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3/4 cup Organic unsalted butter
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1/2 teaspoon aluminum-free baking powder
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1/4 teaspoon sea salt
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2/3 cup Organic sour cream
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2 Organic large eggs, divided
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1 teaspoon all-natural almond extract
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8 oz Organic cream cheese, softened
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1/2 cup Organic raspberry preserve
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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.
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