Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Ingredients:

2 1/4 cups (550 mL) all-purpose flour

2/3 cup (150 mL) sugar

3/4 cup (175 mL) butter, softened

1/2 tsp (2 mL) baking powder

1/2 tsp (2 mL) baking soda

3/4 cup (175 mL) sour cream

2 eggs

1 tsp (5 mL) grated lemon rind

1 pkg (250 g) Canadian Cream Cheese, softened

1/3 cup (75 mL) sugar

1/2 cup (125 mL) raspberry jam

Preparation:

Combine flour and 2/3 cup (150 mL) sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup (250 mL) of crumb mixture.

To remaining crumb mixture, add baking powder and baking soda. Mix well.

Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch (23 cm) springform or 10-inch (25 cm) round fluted quiche pan with removable bottom that is 1-1/4-inches (4.5 cm) deep.

Beat together Canadian Cream Cheese, 1/3 cup (75 mL) sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.

Bake in 350 °F (180 °C) oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.

Tips:

Do-ahead tip:

Wrap cooled coffee cake in foil and freeze for up to

1 week.

*** photo by boomette1 on flickr.