Now I understand why professional bloggers always do a "Best of" recipes the first of the year. While some of these are standards that show up regularly on our table, some are fabulous meals/treats that are reserved for special occasions or are simply forgotten.
There is a new office favorite. Jim took this in the other day and it won "The Best Office Treat" hands-down. And it is mighty tasty. The moist cake has that distinctive almond extract flavor. Then the sweetened cream cheese, raspberry preserves, and an almond streusel topping. What I wouldn't do for a piece of this coffeecake right now!
RASPBERRY CREAM CHEESE COFFEE CAKE
2 1/4 cup all-purpose flour
1 cup sugar, divided
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 eggs
1 tsp almond extract
1 (8 oz) pkg cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350. Grease and flour the bottom and sides of a 9" or 10" springform pan.
In a large bowl combine the flour and 3/4 cup of the sugar. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture.
To the remaining crumb mixture, add the baking powder, baking soda, salt, sour cream, one of the eggs and the almond extract and blend well. Spread the batter over the bottom and 2" up the sides of the prepared pan. Batter should be about 1/4" thick on the sides.
In a small bowl, combine the cream cheese, the remaining 1/4 cup of sugar and the remaining egg blending well. Pour over the batter in the pan.
Carefully spoon the preserves evenly over the cream cheese filling.
In a small bowl combine the one cup of reserved crumb mixture and the sliced almonds. Sprinkle over the top. Bake for 45-55 minutes or until the cream cheese filling is set and the crust is deep golden brown. Cool 15 minutes and remove the sides of the pan.
Serve warm or cool, cut into wedges. Refrigerate any leftovers.
So it is with the latter in this case....A dessert I made for Jim's office. Even though it's been over four years, I remember this wonderful coffee cake. And it's back on my list of things to make (as soon as the sweet stuff presently on the counter is gone). This was originally posted on October 5 2011.
There is a new office favorite. Jim took this in the other day and it won "The Best Office Treat" hands-down. And it is mighty tasty. The moist cake has that distinctive almond extract flavor. Then the sweetened cream cheese, raspberry preserves, and an almond streusel topping. What I wouldn't do for a piece of this coffeecake right now!
RASPBERRY CREAM CHEESE COFFEE CAKE
2 1/4 cup all-purpose flour
1 cup sugar, divided
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 eggs
1 tsp almond extract
1 (8 oz) pkg cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350. Grease and flour the bottom and sides of a 9" or 10" springform pan.
In a large bowl combine the flour and 3/4 cup of the sugar. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture.
To the remaining crumb mixture, add the baking powder, baking soda, salt, sour cream, one of the eggs and the almond extract and blend well. Spread the batter over the bottom and 2" up the sides of the prepared pan. Batter should be about 1/4" thick on the sides.
In a small bowl, combine the cream cheese, the remaining 1/4 cup of sugar and the remaining egg blending well. Pour over the batter in the pan.
Carefully spoon the preserves evenly over the cream cheese filling.
In a small bowl combine the one cup of reserved crumb mixture and the sliced almonds. Sprinkle over the top. Bake for 45-55 minutes or until the cream cheese filling is set and the crust is deep golden brown. Cool 15 minutes and remove the sides of the pan.
Serve warm or cool, cut into wedges. Refrigerate any leftovers.
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