This is an incredibility delicious coffee cake that will please everyone.  This cake does take some time to make, but it is so worth it!! Because the cake is so rich, you will be able to serve 10 people easily.

There are 3 parts:  • Cake • Cheese cake filling • Strudel topping

Prep Time: 45 minutes,  Cooking,  Time: 45-55 minutes,  Serves: 10-12

Prepare the pan Grease and flour either a 9” or 10” spring pan with removable bottom. Set oven to 350 degrees.

Cake Ingredients 2 ¾ C of flour, 1 C sugar, ¾ C cold butter (1.5 sticks), ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt,  ¾ C regular or lite sour cream (room temperature),  1 teaspoon almond extract,  1 egg (room temperature)

Directions: In a food processor, combine flour, ¾ C sugar, and cold butter (sliced in 1” pieces). Pulse until mixture looks like coarse crumbs (about a minute).  Reserve 1 cup of crumb mixture for topping. To the remaining mixture, add baking powder, baking soda, salt, sour cream and 1 egg. Pulse until mixture is blended (2-3 minutes). The dough will be sticky. Evenly pat the dough over the bottom and one inch up the sides of the pan, about 1/4” thick (if dough is too sticky, you may need to sprinkle about a teaspoon of flour to help pat dough down).  Set aside and make the cheesecake filling.

Cheesecake filling Ingredients: 1- 8 oz regular or lite cream cheese (room temperature),  1 egg,  ¼ C sugar, Zest from one fresh lemon (optional), ½ teaspoon almond extract.

Directions: In a clean food processor, blend all ingredients until smooth (about 3-4 minutes). Pour mixture on top of dough-lined pan. Carefully spoon ½ C of raspberry jam (can substitute with any jam you like) evenly over the cheesecake mixture. Set aside to make the topping.

Topping:  Add to the 1 C of reserved cake crumbs ½ C of sliced almonds and mix. Sprinkle topping over jam.

Bake at 350 degrees for 45-55 minutes. Look for golden crust and cheesecake filling set (no jiggling). Test for doneness by inserting a toothpick in several places in the center of cake and, if there are no crumbs sticking to the toothpick, your cake is done.  Remove from oven, leave cake in pan for 15 minutes. To release cake from pan, push bottom up.  Serve cake at room temperature.



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