Recipe by springfield70
"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."
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2 1/4 cups
unsalted butter, cut into 1-inch pieces
1 (8 ounce) package
cream cheese, softened
This coffee cake was AwEsOmE! Moist, creamy and just enough sweet. I used plastic sandwich bags across my fingers when working with the dough to spread it up the sides and again I used one to hold the jam, snipped an end off and piped the jam onto the cream cheese filling. Baked up pretty and I was proud enough to bring it into work to share. This cake was very well received! Kinda like the famous one by "E" but so much better because it's fresh. I used lower fat cream cheese and sour cream with no problems. (recipe made for *RECIPE GROUP*)
This cake was a total flop for me. The batter is too thick to spread (time consuming). The almond flavoring overpowers the taste of the cake, I cut the cream cheese in 1/2 and was still too creamy for our liking and I also ended up baking it for another 20 minutes and the centre didn't set up nicely.
I have quite a few clients that I bake for and my hubby is my tester of all new recipes that I try. His comment was " you can't serve this to anybody"....enough said.
This is a terrific coffee cake. It's moist and flavorful. Love the almond extract. It took longer than an hour for mine to bake in the center when the outer crust was getting dark. It turned out fine. I used Blueberry Sauce, a recipe from AR, instead of the raspberry jam. Drizzled white icing on it made with confectioners sugar and milk. Great Cake!
Made this for Recipe Group...LOVED IT! The biggest pain for me was trying to 'spread' the batter in the pan, but I just kept spraying my hand w/ cooking spray and that helped. Also, as far as trying to spread the filling over the cheese layer, I just spooned small dollops all over the top (I may have used a bit more preserves than called for b/c I didn't measure it), and that worked out great. This was not too sweet, but just right, perfect amount of cheese, raspberry and dough, IMO. This was wonderful w/ the raspberry preserves, but I can't wait to try it w/ other fruit flavors. This is a definite keeper! Thanks for sharing. :)
This is a keeper. Whole family enjoyed it. It's a little time consuming. I used a can of raspberry Solo filling found in the baking isle. I used an angled spreader to smear out the dough, then cc filling, then raspberry filling, worked great. I had to count the carbs for our family so from my guesstimating it was roughly 400 carbs for the entire dish.
This was amazing. So moist and just the right amount of sweet. The hardest part was waiting the hour for it to cool. Thanks for a great recipe!
Well, its in the oven as I write this. This was a tricky recipe for me. I found spreading the dough was a sticky mess, even oiling my fingers and using the wrapper from the butter. I wound up wetting a serving spoon and that finally worked for me. I sure hope it doesn't affect the rising of the cake with the extra moisture/water. Also, I was tempted to put preserves on the batter and then pour the cream cheese mixture over. But I followed the recipe instead, and it was such a mess trying to spread 1/2 cup preserves over. I am sure the preserve layer won't be as pretty, because it mixed too much with the cream cheese layer when spreading.
This was a hit for Mom's birthday brunch. Don't over bake.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Cream Cheese Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
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