RASPBERRY CREAM CHEESE COFFEE
CAKE
 
2 1/4 c. flour
3/4 c. butter
1/2 tsp. baking powder
3/4 c. sour cream
8 oz. pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 c. raspberry preserves
3/4 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 egg

Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan.

In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture is coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream and 1 egg. Blend well. Spread batter over bottom and 2 inches up sides of pan. (Batter should be 1/4 inch thick on sides.)

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg, blend well. Pour over batter in pan. Carefully spoon preserves over cheese filling. Sprinkle with crumbs. Bake at 350 degrees for 45 to 55 minutes until cheese filling is set. Cool 15 minutes. Refrigerate leftovers.

 

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