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Full Online Book HomeLearning KitchenCakesandfrostings - Coffee Cake Raspberry Cream Cheese
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Cakesandfrostings - Coffee Cake Raspberry Cream Cheese Post by :Demworld Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2297

Click below to download : Cakesandfrostings - Coffee Cake Raspberry Cream Cheese (Format : PDF)

Cakesandfrostings - Coffee Cake Raspberry Cream Cheese

2-1/4 c. flour
3/4 c. sugar
3/4 c. unsalted butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1 egg
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
3/4 c. raspberry jam
1/4 c. almonds, sliced



Preheat oven to 350 degrees.

Grease and flour 9” or 10” springform pan.

In a lg. bowl, combine flour & 3/4 c. sugar.

Using pastry blender, cut in butter until mixture resembles coarse crumbs.

Reserve 1 c. of crumbs.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg.

Blend well.

Spread over bottom and 2" up sides of springform pan (batter should be about 1/4" thick on sides).

In a small bowl, combine cream cheese, 1/4 c. sugar, and 1 egg.

Blend well.

Pour in batter-lined pan.

Spoon jam over cream cheese mixture.

In a small bowl, combine reserved crumbs & sliced almonds.

Sprinkle over jam.

Bake for 45-55 minutes.

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2 1/4 cups all purpose flour 3/4 cup sugar 3/4 cup butter, softened 1 cup sour cream 1 egg 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. almond extract Filling: 1/4 cup sugar 1 (8 oz.) pkg. cream cheese, softened 1 egg 1/2 cup raspberry preserves 1/2 cup sliced almonds Heat oven to 350. In large mixer bowl, stir together flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1 cup crumb mixture for topping. Add sour cream, egg, baking powder, baking soda, salt and almond extract to remaining crumb mixture. Beat at medium
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1/2 pound butter 1 teaspoon salt 1 1/2 to 2 cups sugar 1/2 teaspoon nutmeg 1 teaspoon vanilla 6 eggs beaten 2 yeast cakes 1/2 cup warm water 1 cup raisins soaked in hot water 6 cups flour Scald milk and butter. When lukewarm, add salt, sugar, nutmeg, vanilla, beaten eggs and yeast cakes, which have been dissolved in the 1/2 warm water. Beat well. Drain raisins and add to mixture. Beat well again. Add flour, 2 cups at a time, beating well. Set in warm place to rise covered with a towel. When doubled in bulk, beat again. Pour into
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