Here’s a tasty coffee cake that makes a great way start your day.  This one would be perfect for Christmas or New Years morning.

Cake

• 2-1/2 cups
• 3/4 cups
• 1 tsp cinnamon
• 1 cup (2 sticks) butter, cold
• 1/2 tsp Baking Powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup  sour cream
• 1 egg
• 1 tsp Vanilla Extract

Filling

• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup  sugar
• 1/2 tsp Watkins Vanilla Extract
• 1 egg
• 1/2 cup raspberry preserves

Glaze (optional) – you probably won’t need this much for the glaze

• 1 1/2 cup powdered sugar
• 1/2 tsp  Vanilla Extract
• 2 tbsp water

In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cups of crumbs for topping. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla extract; blend well. Spread batter over bottom of 8 x 8-inch baking pan.

For Filling: In a small bowl, combine cream cheese, sugar and eggs; blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. Sprinkle 1 cup of reserved crumbs over preserves. Bake before adding glaze.

For Glaze: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.

Bake at 350 F for 45 to 50 minutes. Serve warm or cold.

Makes 8 servings.

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1. Pumpkin Spice Cake and Cream Cheese Frosting
2. Lemon Cream Cake
3. Watkins Famous Five Flavored Cake
4. Amaretta Cake with Cinnamon Swirl
5. Butter Pecan – Rum Cake