Raspberry Cream Cheese Coffee Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup Domino® Demerara Sugar or C&H® Washed Raw Cane Sugar, divided
• 3/4 cup butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 2 eggs, divided
• 1 teaspoon vanilla extract
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup raspberry preserves
• 1/2 cup chopped pecans

Directions

• In a large bowl, combine the flour and 3/4 cup sugar. With a pastry blender or two knives, cut in butter until crumbly. Reserve 1 cup crumb mixture; set aside. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and vanilla; mix well. Spread batter over bottom and 2 in. up sides of a greased and floured 9- or 10-in. springform pan. (Batter should be about 1/2 in. thick on sides).
• In a small bowl, beat cream cheese, remaining sugar and remaining egg until smooth. Pour over batter in pan. Carefully spoon preserves evenly over filling. In a small bowl, combine reserved crumb mixture and pecans. Sprinkle over top.
• Bake at 350° for 45-55 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool on wire rack for 15 minutes. Remove sides of pan. Serve the coffee cake warm and refrigerate any leftovers. Yield: 12-16 servings.

Raspberry Cream Cheese Coffee Cake published in Taste of Home Cooking School Collection Spring 2007, p41