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| Raspberry Cream Cheese Coffee Cake. |
My birthday isn't until August, but when I was in Cleveland County last week, my friend Peggy gave me an early birthday present. Peggy knows I like to cook, and she knows I like to stay at B & B's so this cookbook of signature recipes from B&B's around the state is just the perfect gift. Thank you so much Peggy.
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| The cookbook. |
This morning I made one of the recipes: A Raspberry Cream Cheese Coffee Cake, the signature recipe of the White Doe Inn in Manteo, NC.
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| The White Doe Inn (Photo from their blog.) |
Here's the recipe:
Directions: Preheat oven to 350F. Grease and flour a 10-inch springform pan.
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| Grease and flour the springform pan. |
In a large bowl, combine flour and 3/4 cup of sugar. Cut in butter with a pastry blender or two knives until mixture is crumbly. Remove 1 cup of flour mixture and set aside for topping.
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| Cut in butter with pastry blender. |
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| Reserve one cup of flour mixture. |
Add baking powder, baking soda, almond extract, sour cream and 1 egg to flour mixture in the large bowl; mix well and spread mixture over bottom and 2 inches up sides of pan.
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| Spread mixture over bottom and up sides of pan. |
Combine cream cheese, remaining 1/4 cup of sugar and remaining 2 eggs; mix well and spoon over crust.
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| Spoon cream cheese mixture over crust. |
Carefully spoon raspberry preserves over cream cheese mixture.
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| Spoon raspberry preserves over cream cheese mixture. |
Combine reserved 1 cup of flour mixture and almonds; sprinkle over preserves.
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| Add almonds to reserved cup of flour mixture. |
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| Add topping to cake. |
Bake for 45-55 minutes. Cool for 15 minutes in pan, then remove sides of pan and cool cake completely.
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Cool in pan for 15 minutes.
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| Remove sides of ban and cool completely. |
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| Ready to eat. |
Enjoy.
