Raspberry Almond Cream Cheese Coffee Cake

• Vegetarian

• Produce

  • 1 cup Raspberries

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 3 cups Flour
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 7 tbsp Sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Almonds

• Dairy

  • 2/3 cup Butter
  • 8 oz Cream cheese
  • 2/3 cup Milk
  • 1/2 cup Sour cream

Found on alattefood.com

Description

Ingredients

• 1 cup raspberries
• 3 Tbsp sugar
• 8 oz cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg, large
• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg, large
• 2/3 cup milk
• 1 1/2 tsp vanilla extract
• 1/2 cup sour cream (or Greek Yogurt)
• 1/3 cup butter, melted
• 1 tsp cinnamon
• 1 cup flour
• 3/4 cup granulated sugar
• 6 Tbsp butter, cold
• 1/3 cup slivered almonds

Directions

• Preheat oven to 375 degrees and grease a 9x9 baking dish.
• In a food processor or blender, blend raspberries and sugar until smooth. Set aside (if you do not like seeds, strain the puree through a mesh sieve; if seeds are fine, you can skip this step).
• Beat cream cheese with sugar until combined. Add in egg and vanilla extract and beat until combined. Set aside.
• In a large bowl, sift together flour, sugar, brown sugar, baking powder, and salt. Set aside.
• In a separate bowl, whisk together egg, milk, vanilla extract, and melted butter.
• Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Add in sour cream, and fold gently into the batter, stirring until just combined.
• Mix sugar, flour, and cinnamon together. Cut in the butter and mix until the topping looks like coarse crumbs.
• Pour the batter into the prepared pan, spreading the batter all the way to the edges. Spread the cream cheese mixture evenly over the batter. Top with raspberry puree, spreading over the cream cheese (Or, using a knife or toothpick, swirl the puree with the cream cheese, if desired).
• Sprinkle the crumb topping over the batter.
• Bake for 40-45 minutes, or until a cake tester comes out clean. Sprinkle with almonds.
• Allow to cool before serving. Enjoy!