Raspberry Almond Coffee Cake

 

 

raspberry-almond-coffee-cake

 

This weekend we celebrate mothers everywhere. The mothers trying every day to meet the challenges of raising good kids, and the mothers who have raised their kids. The women who are trying every day to give their children all that they need, and enough of what they want, to make them whole and happy. We honor these beautiful ladies this Sunday, May 8, 2016, on Mother’s Day.

I’m especially thankful to honor my mother this year. I know I wasn’t always the best child, but she has always loved me unconditionally. She has always been my role model, and I love her dearly. Two weeks ago the doctors told me that my mother was dying. However, after several days in the hospital and lots of answered prayers, I will be spending Mother’s Day with her once again.

Why not start your mom’s day with a lovely breakfast? This coffee cake has a fabulous almond flavor, with a yummy cream cheese layer and delicious raspberry preserves. Made in a springform pan, it not only tastes incredible, it is also beautiful! I prefer this coffee cake slightly warm, but not hot, straight out of the oven.

 

Raspberry Almond Coffee Cake
 
Author:
 
Ingredients
  • 2¼ c. all-purpose flour
  • ¾ c. granulated sugar
  • ¾ c. unsalted butter, cold
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ c. sour cream
  • 1 tsp. almond extract
  • 1 egg
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ c. granulated sugar
  • 1 egg
  • ½ c. raspberry preserves
  • ½ c. sliced almonds
Instructions
  1. Preheat oven to 350° F. Grease and flour bottom and sides of a 9 or 10-inch springform pan.
  2. In a large bowl, combine the flour and ¾ c. sugar; mix well. With a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture.
  3. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg; blend well. Spread batter over bottom and 2-inches up sides (about ¼-inch thick) of greased and floured pan.
  4. In small bowl, combine cream cheese, ¼ c. sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.
  5. Bake at 350° F for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes, remove sides of pan. Store in the refrigerator once it has cooled completely. Can be served warm or cool.