Tuesday, August 12, 2008

Berry Cream Cheese Coffee Cake - I Love Baking Entry

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My mother in law is coming to visit tomorrow and told me there better be a treat here waiting for her. Ok mom!   To Read More, Click On The Recipe Title.

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.

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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".

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I made the cream cheese filling and put it into the shell I made. It fit in very nicely!

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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.

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The crumb topping is on and now it's time to bake!

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It even looks good in the pan!

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This is a beautiful coffeecake that looks like it came from a bakery.

Berry Cream Cheese Coffee Cake
Donna M.

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 egg
1 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
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.

Refrigerate leftovers.


giz said...

Is it really wrong to say something looks perfectly dreamy. Your cake is right up there with things I could dream about - recurring dreams even. Beautiful.

Gigi said...

omg! this looks so good. i am drooling over here!

Anonymous said...

I am always up for a slice or two of coffee cake. This looks mighty good!

April said...

Looks delicious!!!

grace said...

it most certainly looks like it came from a bakery--very nicely done! i wouldn't mind a slab of this for breakfast, lunch, dinner, or all three. :)

Jenny said...

Bunny this looks so perfect! I'd love a slice, ok 2 for breakfast!!

SA Kids Editor said...

I should quit my job and have coffee parties all day just so I could cook this stuff you come up with! Yum!

SA Kids Editor said...

Sorry--didn't realize my work e-mail was open again.

The Blonde Duck said...

It won't let me escape work!

Anonymous said...

Ummm, this is just delectable looking Wow. Who cares if it's cakes rocks!

Dragon said...

Cream cheese, raspberry perserves, crumb topping.....what's not to love. YUM!

amandalouden said...

I want to be your mother in law! Looks so good. I am so glad I refuse to bake--thats all I would eat....cake, cookies, and more cake!

Ivy said...

I am not one for coffee cake but, this looks absolutely devine. :)

Cali Angel said...

Talk about Delicious! I don’t think I’ve drooled this much since the Love My Philly page. They have a lot of awesome recipes on there too like the Layer-after Layer Lemon Pie, Philly Mexican Dip, Salads, Cakes and even some Bread Recipes! They even have recipes you can use for barbecues! Who knew you could do so much with Cream Cheese? If you have the hankering for some awesome recipes, I would check it out for sure!

Anonymous said...

I've been making this coffee cake for years - I think it's actually a Paula Deen recipe. The only difference is instead of preserves you use half a can of pie filling. My family's favorites are raspberry or strawberry rhubarb. I've also made it in a 9X13 pan - I use the same amount of cake ingredients but add an extra half a block of cream cheese to the filling and then use the whole can of pie filling. Very yummy!!

Jeannie said...

I made your recipe for hubs today. He loves it. I will be featuring it on my 5/12 post at For what it's worth-jeannie as a Pin Win!

KC the Kitchen Chopper said...

This reminds me of a #Creamcheese #coffeecake The Hubby and I celebrate with on Christmas morning. It's our tradition. I may have to try baking this myself. But before that, I think any Mom would love this creation for #MothersDay.

Bunny said...

It was a Keeper KC!! I hope you do try it!!