Description
This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It’s perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves – apricot, cherry and blueberry all work well.
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup white sugar
- ¾ cup unsalted butter, cut into 1-inch pieces
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sour cream
- 1 teaspoon almond extract
- 1 egg
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 egg
- ½ cup raspberry preserves
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Make the cake: Combine flour
- sugar
- and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside for topping.
- Add sour cream
- egg
- almond extract
- baking soda
- baking powder
- and salt to the food processor. Process until batter is combined and smooth
- then pour into the prepared pan. Spread over the bottom and 2 inches up the sides.
- Make the cream cheese layer: Beat cream cheese
- sugar
- and egg in a bowl with an electric mixer until smooth. Pour over batter in the pan and spread evenly. Carefully spread preserves over top.
- Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves.
- Bake in the preheated oven until filling is set and topping is golden brown
- 45 to 55 minutes.
- Remove from the oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan. Chill completely before serving
- about 1 hour.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 2 hrs
Servings: 12