Raspberry Cream Cheese Coffee Cake
Adapted from the Junior League Centennial Cookbook
Perfect for your next brunch or when company is
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 Stonewall Kitchen Vanilla Extract
1 8 ounce package cream cheese, softened
1/4 cup sugar
1/2 cup Stonewall Kitchen Raspberry Peach Champagne Jam
1/2 cup sliced almonds
1. Preheat oven to 350F. Grease and flour a 9 inch
springform 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 springform pan. Dough should be 1/4 inch
thick on all sides.
2. In a small bowl, combine cream cheese, sugar, and
egg; blend well. Pour over dough in springform pan.
Carefully spoon Raspberry Peach Champagne Jam evenly over
3. 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.