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Raspberry Cream Coffee Cake

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
145 min
SERVINGS
12 servings
Dessert
Raspberry Cream Coffee Cake
Ingredients
  • 2 1/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 3/4 cup unsalted butter, cut into 1-inch pieces
  • 3/4 cup sour cream
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 large egg
  • 1/2 cup raspberry preserves
  • 1/2 cup sliced almonds
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (or 175 degrees Celsius for those using metric measurements).
2
Next, prepare your baking vessel by lightly coating it with butter and dusting it evenly with flour.
3
To create the cake, combine the dry ingredients - specifically, flour, sugar, and softened butter - in a food processor. Pulse the mixture until it resembles coarse crumbs.
4
Remove one cup of this crumbly mixture and set it aside for use as a topping later on.
5
In the same food processor, combine sour cream, egg, almond extract, baking soda, baking powder, and salt. Process the mixture until it is well combined and smooth.
6
Pour the batter into your prepared baking pan, spreading it evenly across the bottom and up two inches on the sides.
7
For the cream cheese layer, beat the cream cheese, sugar, and egg together in a bowl using an electric mixer until smooth.
8
Pour the cream cheese mixture over the batter in the pan, spreading it evenly.
9
To add a layer of flavor and texture, carefully spread preserves over the top of the cream cheese mixture.
10
In a small bowl, combine the reserved crumb mixture and almonds. Stir them together until well combined.
11
Sprinkle this topping mixture over the preserves, adding a delightful crunch to your dessert.
12
Bake in the preheated oven for 45 to 55 minutes, or until the filling is set and the topping is golden brown.
13
Remove the cake from the oven and let it cool in the pan for 15 minutes.
14
Carefully remove the sides of the pan, taking care not to disturb the cake.
15
Chill the cake completely before serving. This should take around one hour.