Raspberry Cream Cheese Coffee Cake
Ingredients
2 ½ cups
flour
1 cup
sugar, divided
¾ cup (1 ½ sticks)
Kowalski's Unsalted Butter
½ cup
sliced almonds
¾ cup
sour cream
1
egg, lightly beaten, plus 1 more egg for the filling
1 tsp.
vanilla extract
½ tsp.
baking powder
½ tsp.
baking soda
¼ tsp.
salt
8 oz.
cream cheese, softened
½ cup
Stonewall Kitchen Raspberry Peach Champagne Jam
Directions
- Preheat oven to 350°.
- In a large mixing bowl, combine flour and ¾ cup sugar.
- Using a pastry blender or two knives, cut in butter until coarse crumbs form.
- Transfer 1 cup crumb mixture to a small mixing bowl; stir in almonds. Set aside.
- Add sour cream, beaten egg, vanilla, baking powder, soda and salt to the large bowl; blend with remaining crumb mixture.
- Spread dough ¼" thick over the bottom and 2" up the sides of a greased and floured 9" springform pan.
- In a second small mixing bowl, blend cream cheese with remaining sugar and remaining egg; pour over dough.
- Carefully spoon jam evenly over cheese mixture; sprinkle almond crumb mixture on top.
- Bake in preheated oven until filling is set and crust is deep golden-brown (50-60 min.).
- Remove from oven; cool in pan for 15 min.
- Remove sides of pan; serve warm or cool. Cover and refrigerate leftovers.
Find It!
- Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.
Recipe courtesy of Stonewall Kitchen.
