Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 589.4
- Total Fat: 29.2 g
- Cholesterol: 77.0 mg
- Sodium: 438.3 mg
- Total Carbs: 71.8 g
- Dietary Fiber: 3.2 g
- Protein: 11.8 g
View full nutritional breakdown of Raspberry Cream Cheese Coffee Cake calories by ingredient
Raspberry Cream Cheese Coffee Cake
Submitted by: LJSTEEBIntroduction
Very popular, not too sweet.I used white, whole wheat flour vs. white flour. Very popular, not too sweet.
I used white, whole wheat flour vs. white flour.
Number of Servings: 8
Ingredients
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I prefer sliced almonds rather than slivered and I add extra almond extract.
Base:
2 1/4 c white whole wheat flour
3/4 c sugar
3/4 c cold butter/marg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (i omit)
3/4 c sour cream (light or yogurt)
1 egg beaten until lightly fluffy
1 1/2 tsp almond extract
FILLING:
1 (8oz) light cream cheese
1/2 c sugar
1 egg
1 tsp almond extract
1/2 c raspberry jam
1/2-1 cup fresh raspberries (optional)
1/2 c slivered or sliced almonds
Directions
Use a 9-in. spring form pan, lightly greased w/non-stick spray. Pre heat oven to 350';
Base:
In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, STIR, add sour cream, egg, and almond extract; mix well; spread in the bottom and 2 in. up sides of prepared pan.
FILLING:
In small bowl, beat cream cheese, sugar and egg, mix in almond extract; spread raspberry jam over base, sprinkle fresh raspberries over jam, pour cream cheese mixture over jam/berries. Sprinkle with set aside crumbs and sliced almonds.
Bake at 350 degrees for 55-60 min. Let stand 15 min., carefully run a thin knife around edges to loosen from pan. Remove pan side and let cool.
If keeping for several days, store in refrigerator due to the cream cheese.
ENJOY!!
Number of Servings: 8
Recipe submitted by SparkPeople user LJSTEEB.
Base:
In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, STIR, add sour cream, egg, and almond extract; mix well; spread in the bottom and 2 in. up sides of prepared pan.
FILLING:
In small bowl, beat cream cheese, sugar and egg, mix in almond extract; spread raspberry jam over base, sprinkle fresh raspberries over jam, pour cream cheese mixture over jam/berries. Sprinkle with set aside crumbs and sliced almonds.
Bake at 350 degrees for 55-60 min. Let stand 15 min., carefully run a thin knife around edges to loosen from pan. Remove pan side and let cool.
If keeping for several days, store in refrigerator due to the cream cheese.
ENJOY!!
Number of Servings: 8
Recipe submitted by SparkPeople user LJSTEEB.
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