Another delicious option for a nice holiday breakfast Raspberry or Strawberry Cream Cheese Coffee Cake. In fact, you could use any flavor of jam that you prefer. I found this recipe on Leigh Anne's website. She used Raspberry jam in this picture but I prefer strawberry so that is what I used. Layers of delicious buttery pastry, divine sweetened cream cheese, yummy strawberry jam and a delicious almond crumb topping! My husband tasted it and said THIS IS THE ONE! I was rushing a little when I made this recipe and softened the cream cheese a little too much. That made it difficult to spread the jam. Next time I am going to microwave my jam for a few seconds to make the spreading easier and also double the jam because I thought it needed twice as much.Strawberry Cream Cheese Coffee Cake
Leigh Anne
Pastry:
2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter, chilled
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract
2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter, chilled
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract
Filling:
1 -8 oz. cream cheese, room temperature
3/4- 1 1/2 cups strawberry or raspberry jam (the original recipe calls for 3/4 cup)
1/2 cup sliced almonds
1 -8 oz. cream cheese, room temperature
3/4- 1 1/2 cups strawberry or raspberry jam (the original recipe calls for 3/4 cup)
1/2 cup sliced almonds
Grease and flour bottom and sides of a 9 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.
Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract. Blend well.
Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.
In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.
Bake in a 350 degree oven for 45-55 minutes or until cream cheese filling is set and crust is golden brown. Mine took about an hour. Cool for 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.
Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract. Blend well.
Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.
In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.
Bake in a 350 degree oven for 45-55 minutes or until cream cheese filling is set and crust is golden brown. Mine took about an hour. Cool for 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.
Pros-This is gorgeous! It would look so pretty served on a cake stand.
It came together fairly quickly. About half an hour.
This can be prepared the night before.
Really Delicious!
Cons- If you are making this the day of it will take close to 2 hours to prepare.
Posted by: Sallie
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