Hello everyone! I hope you are all having a great week so far. It's been rainy and gloomy here and I feel like sleeping until the sun comes out again. Something tells me the girls and Benjamin wouldn't go for that though. ;0)
We had another missions meeting at our house this week and I want to share the recipe of what I made for dessert.
It's called Raspberry Cream Cheese Coffee Cake.
It has a wonderful almond crumb topping...
Raspberry Cream Cheese Coffee Cake
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. almond extract
1/4 tsp. salt
3/4 cup sour cream
Cream Cheese Layer:
8 oz. cream cheese
1/4 cup sugar
3/4 cup raspberry jam
1/2 cup sliced almonds
Grease and flour bottom and sides of a spring form pan. In a large bowl mix flour and sugar together. Using pasty blender cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of mixture for later.
To remaining mixture add baking powder, baking soda, almond extract, salt, sour cream and egg. Blend well and pour into greased pan., spreading out evenly and bringing batter about two inches up the sides.
In separate bowl, combine cream cheese, sugar and egg. Blend well and pour into batter lined pan. Carefully spoon raspberry jam over cream cheese mixture.
Combine remaining crumb mixture with almonds and sprinkle over top of jam. Bake at 350F for 45-55 minutes or until cream cheese is set and crust is golden brown. Let cool at least 15 minutes.
My first "Show & Tell" will be this Friday. Phillip took this picture of a few of my special things and made a "button" from it. You can see if on my sidebar. Feel free to download it and use it in your "Show and Tell" post.
I'll add a Mr. Linky Friday morning and all you need to do is come here and add your post link to the box!
Talk to you soon!