Monday, May 3, 2010

Breakfast Treat: Raspberry Cream Cheese Coffee Cake

This has to be a hands-down favorite breakfast treat. I love how simple and frugal it is to make. So much better than store bought coffee cake. The 9x9 recipe was more than enough to feed my family of 5 for two breakfasts. I love how it plumps up in the oven!

We like to serve it with a blend of semi frozen fruit on the side.

Raspberry Cream Cheese Coffee Cake

2 ¼ cup flour
¾ cup sugar
¾ cup butter.
Combine and reserve 1 cup; set aside.

¼ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream
1 egg (beaten)
1 ½ tsp almond extract
Add to remaining crumb mixture. Mix well and spread in a 9”x9” baking pan.

Filling
8 oz cream cheese
½ cup sugar
1 egg

Beat well and pour over batter. Spoon ½ cup seedless raspberry jam on top of filling. Sprinkle ½ cup slivered almonds on top, along with reserved crumbs. Bake at 350* for 55-60 minutes. Let set 15 minutes before serving.
Note: Use 1 ½ recipe for 9x13 pan.

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