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Name: Raspberry Cream Cheese Coffee Cake
Prep time: 30 min
Total time: 2 h
Yield: 10
Cuisine: American
Ingredients: FILLING; 4 ounces cream cheese softened; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; 1 large egg WHITE; STREUSEL; 1/4 cup all purpose flour; 1/4 cup granulated sugar; 1/4 cup light brown sugar packed; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 5 tablespoons (2 1/2 oz) unsalted butter melted; 2/3 cup almonds slivered; COFFEE CAKE; 2 cups all purpose flour plus more for pan; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1 teaspoon vanilla extract; 1 cup granulated sugar; 1/2 cup unsalted butter (4 oz); 2 large eggs; 10 teapoons raspberry preserves

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INGREDIENTS

FILLING
4 ounces cream cheese ; softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 large egg WHITE
STREUSEL
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar ; packed
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons (2 1/2 oz) unsalted butter ; melted
2/3 cup almonds ; slivered
COFFEE CAKE
2 cups all purpose flour ; plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup unsalted butter (4 oz)
2 large eggs
10 teapoons raspberry preserves

Servings

INSTRUCTIONS

1. Prepare the filling:

Combine cream cheese, sugar, vanilla, and egg white in a bowl; beat with an electric mixer on low speed until smooth.

2. Prepare the Streusel:

Combine flour, sugars, cinnamon, and salt in a bowl, stirring well with a whisk. Add melted butter, stirring until mixture is crumbly. Stir in almonds.

3. Prepare the Coffee Cake:

Preheat oven to 350. Flour a lightly greased 9 inch springform pan. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Combine sour cream and vanilla in a small bowl. Place sugar and butter in a mixing bowl; beat with electric mixer on medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream mixture in 5 additions, beginning and ending with flour mixture.

4. Transfer batter to prepared pan; smooth top. Doppol teaspoonfuls of filling and raspberry preserves over batter; sprinkle evenly with streusel. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool

NOTES

Recope calls for 2 1/2 oz of melted butter in the streusel recipe, if you do that amount it is a liquid mess. Suggestion is to increase flour amount to 1 1/2 cups with 1 stick (8 oz) melted butter.

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Raspberry Cream Cheese Coffee Cake

FILLING 
4 ounces cream cheese softened
2 tablespoons granulated sugar 
1/2 teaspoon vanilla extract 
1 large  egg WHITE 
  STREUSEL 
1/4 cup all purpose flour 
1/4 cup granulated sugar 
1/4 cup light brown sugar packed
1 teaspoon ground cinnamon 
1/4 teaspoon salt 
5 tablespoons (2 1/2 oz) unsalted butter melted
2/3 cup almonds slivered
  COFFEE CAKE 
2 cups all purpose flour plus more for pan
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup sour cream 
1 teaspoon vanilla extract 
1 cup granulated sugar 
1/2 cup unsalted butter (4 oz) 
2 large eggs 
10 teapoons raspberry preserves

1.  Prepare the filling:
Combine cream cheese, sugar, vanilla, and egg white in a bowl; beat with an electric mixer on low speed until smooth.

2.  Prepare the Streusel:
Combine flour, sugars, cinnamon, and salt in a bowl, stirring well with a whisk.  Add melted butter, stirring until mixture is crumbly.  Stir in almonds.

3.  Prepare the Coffee Cake:
Preheat oven to 350.  Flour a lightly greased 9 inch springform pan.  Whisk together flour, baking powder, baking soda, and salt in a large bowl.  Combine sour cream and vanilla in a small bowl.  Place sugar and butter in a mixing bowl;  beat with electric mixer on medium speed until well combined.  Add eggs, 1 at a time, beating well after each addition.  Add flour mixture alternately with sour cream mixture in 5 additions, beginning and ending with flour mixture.

4.  Transfer batter to prepared pan; smooth top.  Doppol teaspoonfuls of filling and raspberry preserves over batter; sprinkle evenly with streusel.  Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes.  Cool

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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 10 Servings

Calories: 385
Calories from Fat: 228 (59%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 1.9g
Cholesterol 140.9mg		43 %
Sodium 172.2mg		6 %
Potassium 202.7mg		5 %
Total Carbohydrate 30.9g		9 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 29.3g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 385

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