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| From your friendly Watkins Associate: Michelle Klimchuk #336326 www.productsof1868.com |
Raspberry & Cinnamon Cream Cheese Coffee Cake
Directions:
CAKE: In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cup (125 mL) 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/20 x 20-cm baking pan.
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.
OPTIONAL GLAZE: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.
BAKING: Bake at 350ºF/180ºC for 45 to 50 minutes. Serve warm or cold.
Ingredients
CAKE:
- 1 tsp (5 mL) Watkins Purest Ground Cinnamon
- 1 tsp (5 mL) Watkins Baking Vanilla
- 2 1/2 cups (600 mL) flour
- 3/4 cups (180 mL) sugar
- 1 cup (250 mL) (2 sticks) butter, cold
- 1/2 tsp (2.5 mL) baking powder
- 1/2 tsp (2.5 mL) baking soda
- 1/4 tsp (1.2 mL) salt
- 3/4 cup (180 mL) sour cream
- 1 egg
FILLING:
- 1/2 tsp (2.5 mL) Watkins Baking Vanilla
- 1 pkg (8 oz/227 g) cream cheese, softened
- 1/4 cup (60 mL) sugar
- 1 egg
- 1/2 cup (125 mL) raspberry preserves
OPTIONAL GLAZE:
- 1/2 tsp (2.5 mL) Watkins Baking Vanilla
- 1 1/2 cup (375 mL) powdered sugar
- 2 tbsp (10 mL) water
