Raspberry Cream Cheese Coffee Cake

Coffee Cake again! I know what you're thinking..... this is just more of the same. Trust me, this is the mother of all coffee cakes. It's a tender sweet cake with a center of almond paste, cream cheese, and raspberry jam. What better way to start the day than biting into a filling that is warm and delicious.

I would never have baked this lovely if it hadn't been for the opportunity to review this cookbook, Baking Basics and Beyond. This cook book differs from other books on baking because it concentrates on basic techniques and simple directions. No prior experience is necessary. With the demise of home economics in the school system, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more.



Ingredients:
1-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup milk
1 teaspoon almond extract
2 eggs, divided
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled almond paste, from a 7-ounce package
1/3 cup seedless raspberry jam

Ingredients for Icing:
1/2 cup confectioners' sugar
4-5 teaspoons milk
1/2 teaspoon almond extract

Directions:
1. Heat oven to 350 degrees with oven rack in middle. Grease and flour bottom and sides of a 9-inch springform pan.

2. Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.

3. Combine milk, almond extract, and 1 egg in a small bowl and beat until smooth. Add liquid mixture to flour mixture, and stir until evenly moistened. Spread batter on bottom and about 3/4 inch up sides of the springform pan.

4. Beat cream cheese, remaining 1/4 cup sugar, and remaining egg in bowl of heavy-duty mixer on medium speed until smooth. add crumbled almond paste and beat well. Pour filling into center of cake batter.

5. Drop raspberry jam over the cream cheese mixture in large spoonfuls and swirl lightly.

6. Bake 34 to 38 minutes or until cream cheese is set and cake is lightly browned. Cool slightly on wire cooling rack.

7. Combine powdered sugar, almond extract, and milk in small bowl and beat until smooth. Drizzle over coffee cake.

8. Cool coffee cake completely or serve warm. Run a spatula around the edge of the pan and remove the sides of the springform. Do not remove the bottom of the pan. Store any remaining cake in refrigerator.
Reprinted with permission from Baking Basics and Beyond, Second Edition, by Pat Sinclair, Agate Surrey, December 2011.


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