Wednesday, November 11, 2009

Raspberry Almond Coffee Cake

I've started reading a couple "healthy lifestyle" blogs, they are really interesting and inspiring. I'm feeling encouraged to attempt a healthier lifestyle. I guess this includes making healthy food choices, regular exercise, taking a multivitamin? (hm, maybe I have a little more reading to do)

I've decided this new lifestyle should include making some "healthy" baked items or maybe low-fat variations. It actually sounds like a great challenge. The following recipe does not fall into the healthy category, however you could consider it nutritional with its raspberry content. Fruit in any form is nutritious - right? So get ready kids, there will be some health-conscious baked goods in the near future. In the meantime, please enjoy this delightful recipe for Raspberry Almond Coffee Cake, with cream cheese and a crumble top. Full of caloric happiness :)

Raspberry Almond Coffee Cake
Adapted from

2 1/4 cup all-purpose flour
3/4 cup sugar
3/4 cup butter, cold
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sour cream
1 egg, beaten
1 1/2 tsp almond extract

1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam or preserves
1/2 cup slivered almonds*

Preheat oven to 350 degrees F (325 for convection oven). In a large bowl combine flour and sugar. Cut in cold butter until the mixture is crumbly. Remove 1 cup of the mixture and set aside. Add in baking powder, baking soda and salt. Add the sour cream
, egg and almond extract mix well. Spread mixture into a greased 9-inch springform pan. Beat together cream cheese, sugar and egg and pour over batter in pan. Spoon jam on top and cover with extra crumble mixture and almonds. Baked for 55-60 minutes. Let stand for 15 minutes.

*Baker's note:
I didn't use almonds on the top, the crumble was enough crunch for us!

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