Crowd Pleasin’ Coffeecake

Every time I know we will have company, I whip this recipe out. Luckily I didn’t have to make it this time, as my mom made it and saved me a slice. My mom has been making it for years. It is her Raspberry Cream Coffeecake and it looks so fancy and impressive but it is easy to make and also delicious. Think cheescake and raspberry preserves and almond coffeecake combined into one tasty confection. So if you have a sunday brunch to attend, holiday company, or you just want to have a weekend breakfast treat, check this recipe out:

Margie’s Raspberry Cream Coffeecake

Combine 2  1/4 C of flour  & 3/4 C of sugar, cut in 3/4 C of butter until crumbly. Reserve 1 C of this crumbly mixture and set aside. To the rest add 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp almond extract, 3/4 C of sour cream, 1 egg and blend in mixer. Spread on the bottom and up the 2″ of the sides of a greased and floured 9 1/2″ cheesecake pan. Next combine 8 oz of cream cheese, 1/4 C sugar, and 2 eggs, mix well. Spoon over crust. Then carefully spoon 1/3 C raspberry preserves over the cheesecake filling (in small dots). Combine your reserved 1 C of crumbs from earlier with 1/2 C sliced almonds and sprinkle over the top. Bake at 350 degrees for 45-55 minutes. Cool 15 minutes. Then remove sides of pan and cool completely. (can be made the night before) Slice into this delightful treat and enjoy a gourmet breakfast in the comfort of your own kitchen

 

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