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Tuesday, June 21, 2016

Raspberry Cream Cheese Coffeecake






Raspberry season is almost here! We are having a wonderful growing season here in the upper Midwest, with plentiful rains and just right temperatures, so my backyard berry patch is beginning to get my hopes up for another bountiful season. Every day, the little green nubbins seem to get fatter and fatter; if they continue on course, I will likely have the first picking before the Fourth of July.
 
Of course, that means that those couple of jars of last year's jam should be used up now. What better way than with this coffeecake. The cream cheese layer adds a special touch, making this a good choice for either brunch or a weekend breakfast.



Raspberry Cream Cheese Coffeecake


Batter:

1/2 c oil
1/2 c sugar
1 egg
1/2 c milk
½ t vanilla
½ t almond extract
2 c flour--may substitute up to 1 cup whole wheat for white flour
2 1/2 t baking powder
1/3 c soft raspberry jam (if your jam is very stiff, you may want to thin it a bit with water)
 
Filling:
8 oz cream cheese, softened
1 egg
1 t almond extract

Topping:
2 T butter, melted
¼ c brown sugar
¼ c flour
1 t cinnamon
½ c pecans (other nuts may be used instead)

Batter:
1. Combine all the liquid ingredients with the brown sugar and mix well.
2. Sift together and stir in the flour and baking powder. Beat just until smooth.

Pour the batter into a well-oiled 7 X 11 pan.
3. Drop the jam evenly across the batter and then use a knife to swirl it in lightly. Do not overmix.




Filling:

Combine cream cheese, egg and almond extract and beat until smooth. Spread over the batter.




Topping:

1. Stir all ingredients together until crumbly.
2. Using your fingers, drop bits of the topping evenly over the top of the coffeecake.
3. Bake at 350 degrees for 35 to 40 minutes. Allow to cool at least 15 minutes before cutting. (When cutting a warm quick bread like this, using a fork rather than a knife will often work better.) Serve warm or cold.


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