September 5, 2017 at 3:32 p.m.
Raspberry Double Cream Coffee Cake
2 1/4 cup flour
3/4 cup sugar
1 cup sour cream
3/4 cup butter
1 teaspoon almond extract
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 cup raspberry preserves
Heat oven to 350 degrees. Stir together flour and 3/4 cup of sugar, mix in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Add remaining cake ingredients to crumb mixture. Beat until well mixed. Spread batter over bottom of greased 9x13 pan. Mix 1/4 cup sugar, cream cheese and egg and beat until smooth. Spread cream cheese mixture over batter. Spread raspberry preserves over cream cheese mixture and sprinkle with reserved crumb mixture. Bake for 45-55 minutes or until cream cheese filling is set. Cool 15 minutes before cutting. Serve warm or cold. Store in refrigerator.
Stephanie Larson, Pennock, Minn.
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