More brunch goodies because I love brunch! Who doesn't, right? You get to sleep right through breakfast and still enjoy the great breakfast treats later in the morning. My favorite brunch items include french toast soufflé, eggs benedict, frittatas, and of course bagels, lox, whitefish salad, and Miami cream cheese (cream cheese with lox bits and horseradish!)
One of my newest favorites is a raspberry cream cheese coffee cake. My friend Christine has made this a couple times and brought it over for brunch at my house; the leftovers never make it through the weekend. The crust is pastry perfection and the raspberry cream cheese filling is just pure heaven in a pie crust. It's sweet, silky, decadent. I don't care if this cake is bad for my pant size, I'll run an extra mile or three just to enjoy an extra slice of this delicious raspberry cream cheese coffee cake.
The recipe comes from the Stonewall Kitchen web site where it was adapted from the Junior League Centennial Cookbook. If you want to impress your family and friends the next time you host a brunch, add this coffee cake to your table and your home will become the most popular weekend destination around. Enjoy!
Raspberry Cream Cheese Coffee Cake
Adapted from the Junior League Centennial Cookbook
2 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 sticks (12 tbsp) butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 egg, lightly beaten
1 tsp Vanilla Extract
1 8-ounce package cream cheese, softened
1/4 cup sugar
1/2 cup Stonewall Kitchen Raspberry Peach Champagne Jam or Stonewall Kitchen Golden Raspberry Jam
1/2 cup sliced almonds
- Preheat oven to 350F. Grease and flour a 9 inch spring form pan.
- In a large bowl, combine flour and sugar; cut in the butter, using a pastry blender or two knives, until the mixture resembles coarse crumbs.
- Remove one cup for topping.
- Add baking powder, soda, salt, sour cream, egg, and vanilla to remaining crumb mixture. Blend well.
- Spread dough over bottom and two inches up the sides of the prepared spring form pan. Dough should be 1/4 inch thick on all sides.
- In a small bowl, combine cream cheese, sugar, and egg; blend well. Pour over dough in spring form pan.
- Carefully spoon Raspberry Peach Champagne Jam or Golden Raspberry Jam evenly over cheese mixture.
- In a small bowl, combine 1 cup reserved crumb mixture and the almonds. Sprinkle over the top.
- Bake for 50-60 minutes, or until cream cheese filling is set and the crust is a deep golden brown.
- Cool in pan for 15 minutes. Remove the sides of the pan. Serve warm or cool. Cover and refrigerate leftovers.
Author's note: I'm raising money for the The Jimmy Fund and the Dana-Farber Cancer Institute to support my recent ride in the Pan-Massachusetts Challenge bike ride. Will you make a donation to support the advancement of cancer research and administration of life-saving cancer treatments?