Raspberry Cream Cheese Coffee Cake
Source: Many variations in cookbooks and on the internet. This is my version.
Cake and crumbs:
2 1/2 cups flour
3/4 cup sugar
3/4 cup cold butter (1-1/2 sticks), cut in cubes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup buttermilk or sour cream
1 teaspoon vanilla extract
Cream cheese layer:
8 oz cream cheese (room temp)
1/4 cup sugar
1 egg
1/2 cup seedless rasberry preserves (more if desired)
Grease and flour bottom and sides of a 9-inch springform pan.
Prepare cream cheese layer: Combine cream cheese, 1/4 cup sugar and egg, beat until smooth. Set aside.
For cake and crumbs: Combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture for topping.
To remaining crumb mixture in bowl add baking powder, baking soda, salt, egg, buttermilk and vanilla, stir just until combined. Spread batter in pan.
For toppings, spread cream cheese mixture over batter in pan. Spoon preserves over cheese mixture. Sprinkle with reserved crumbs.
Note - before putting in the oven, I place the springform pan on a baking sheet or metal pizza pan to catch drips of jam that melt out
Bake at 350 for 45-55 minutes until filling is set and edges are deep golden brown. Cool at least 15 minutes before removing side of pan. Cool completely before serving, about 1 hour.
16 servings