by Heather Harris Brady
Well, due to a bad head cold my scholoktoberfest kickoff is going to have to wait for later in the week. I’m just not up to turnin’ out torten at the moment. But because I couldn’t let a nice batch of raspberries go bad, I did manage to put this coffeecake together for Sunday brunch. It’s delicious and so easy you can stir it up under the influence of cold medicine.
Raspberry Cream Cheese Coffeecake, Makes one 9″ cake
1 stick unsalted butter
2/3 c. sugar
2-3/4 c. unbleached all-purpose flour
1 c. plain yogurt
1/2 t. baking powder
1/2 t. baking soda
2 t. vanilla or almond extract
1/2 pint fresh raspberries, washed
8 oz. whipped cream cheese
1/4 c. sugar
Combine the 2/3 c. sugar and the flour, cut in the butter until you have coarse crumbs. Set aside one cup of crumbs.
Add the next five ingredients to the crumbs in the bowl and stir until well-combined. Preheat the oven to 350 and grease a 9″ springform pan.
Spoon the dough into the pan and spread it around. Use a spoon to push it up the sides of the pan, you need to leave a large shallow well in the middle for the cream cheese filling.
Stir together the cream cheese, egg and sugar until smooth. Pour it into the pan.
Scatter the raspberries on top.
Then sprinkle the cup of crumbs over everything. You could also put some sliced almonds on top here if you like.
Bake about 45-50 minutes, until the center is set and the outside is golden brown. Remove the outside ring of the pan so it can cool.
Serve warm or at room temperature. Refrigerate any leftovers.
One year ago: Hot Fudge Pudding Cake