We all have go-to recipes in our arsenal. When our church gathers for a breakfast or brunch, I often volunteer to bring coffee cakes.
Banana Spice Cake with banana frosting is a favorite. So is Apple Butter Coffee Cake, made with homemade apple butter purchased at our annual United Methodist Women bazaar. Randy's favorite is Blueberry Coffee Cake.
This summer, I added a new recipe to my repertoire: Raspberry Cream Cheese Coffee Cake. It was a Kansas State Fair winner from way back and took top honors in the Land O' Lakes Sour Cream contest.
Since you make it in a springform pan, it doesn't serve quite as many as a cake made in a Bundt or tube pan. But with the rich cream cheese and raspberry jam layer, you don't need a huge piece to be satisfied.
It was a favorite at a church baby shower brunch this summer. It would be perfect to make for a special Labor Day brunch or breakfast. Enjoy!
3/4 cup sugar
3/4 cup butter
1/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light sour cream
1 egg, beaten
1 1/2 tsp. almond extract
1 8-oz. pkg. cream cheese, softened
1/2 cup sugar
1/2 cup raspberry jam
1/2 cup slivered almonds
In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. Cut in the remaining 1/4 cup flour. Add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in bottom and 2 inches up the sides of a 9-inch springform pan.
For filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter. Spoon raspberry jam on top. Sprinkle with reserved crumbs and almonds.
Bake at 350 degrees for 55 to 60 minutes. Let stand 15 minutes before removing sides from pan.
Drizzle with glaze made with butter, powdered sugar, a little milk and a little vanilla. If you're serving it for an "event" and not just at home, put the frosting in a decorator's tube and drizzle over the cooled cake. Otherwise, you can just drizzle or spread the icing across the coffeecake.