I got a great e-mail last week from Claire in Cottage Grove, asking me what she could do with all her raspberry preserves. I went trolling through my recipe bin and pulled out this favorite that I had not cooked in two years. It still rocks, and despite the obvious knocks (calories, baking-takes-time lament, etc.), this is one fabulous recipe to have in your arsenal. It can be made with any flavored preserves, preferably homemade . . .
Raspberry Cream Cheese Coffee Cake
2-1/4 c. all-purpose flour
1/2 c. plus 2 T. sugar
12 T. butter, softened
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
3/4 c. sour cream
1 large egg
1 egg yolk
1/2 t. almond extract
1/2 lb. softened cream cheese
3 oz. crumbled almond paste (marzipan)
3 T. sugar
1 large egg
1/2 c. raspberry preserves
1/2 c. sliced almonds
Butter a 10-inch spring-form pan. Preheat oven to 350 degrees.
Prepare cake batter by combining the flour, sugar, and butter with a pastry cutter until softly crumbled. Scoop out a generous cup of this mixture and set aside. Stir in the baking powder, salt, and baking soda. Mix in the sour cream, egg yolk, almond extract, and egg. Spread batter into pan.
Combine the almond paste and cream cheese. Add the sugar and egg. Drop filling over the batter by spoonfuls.
Drop spoonfuls of preserves over the filling, then scatter the reserved cup of flour mixture over the preserves and top with the almonds. Bake for 40–45 minutes until center is light and the edges are golden brown.
Cool for 10 minutes, then run a knife around the edge of the pan and remove the rim of the pan. Eat warm or at room temperature.