Author: 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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