My mother in law is coming to visit tomorrow and told me there better be a treat here waiting for her. Ok mom! Here it is, this is also going to be my entry for Ben's I Love Baking event. I love it when I can get 2 things done at once! This recipe came from RecipeZaar and was posted by Donna M. This is another very good coffeecake made in a 9 inch spring form pan! This little beauty has a cup of sour cream in the crust, cream cheese for a filling and raspberry preserves and a crumb topping on top. YUM! And again this was EASY. I took lots of pictures when I made it so lets get started.
I made the batter and put it into the spring form pan. I used a small spoon to get the batter up the sides of the pan 2".
I made the cream cheese filling and put it into the shell I made. It fit in very nicely!
The raspberry preserves went on top. I didn't have seedless preserves so I put the preserves through a sifter to get the seeds out.
The crumb topping is on and now it's time to bake!
It even looks good in the pan!
This is a beautiful coffeecake that looks like it came from a bakery.
Berry Cream Cheese Coffee Cake
2 1/4 cups flour
3/4 cup sugar
3/4 cup margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4-1 cup sour cream
1 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup sugar
1/2 cup raspberry preserves or strawberry preserves
1/2 cup sliced almonds
Heat oven to 350 degrees.
Grease and flour bottom and sides of 9 or 10 inch spring form pan.
Combine flour and 3/4 cup sugar.
Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
Reserve 1 cup of crumb mixture.
To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
Pour over batter in pan.
Carefully spread preserves over all.
Combine reserved crumbs and sliced almonds.
Sprinkle over top.
Bake 55 minutes or until filling is set.
Cool 15 minutes.
Remove sides of pan.
Serve warm or cool.