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Ingredients- Cake
2 ½ cups/600 mL flour
3/4 cups/180 mL sugar
1 tsp/5 mL  Watkins Purest Ground Cinnamon
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
1 tsp/5 mL  Watkins Baking Vanilla

Filling
1 pkg (8 oz/227 g) cream cheese, softened
1/4 cup/60 mL sugar
½ tsp Watkins Baking Vanilla
1 egg
1/2 cup/125 mL raspberry preserves

Glaze (optional) – probably don’t need this much for the glaze
1 ½ cup/375 mL powdered sugar
½ tsp Watkins Baking Vanilla
2 tbsp water

Directions

In a large bowl, combine flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Remove 1/2 cups/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.

For 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 1/2 cup of reserved crumbs over preserves. Bake before adding glaze.

Glaze: combine powdered sugar, water and vanilla, drizzle on top of coffee cake.

Bake at 350°F/180°C for 45 to 50 minutes. Serve warm or cold.

Serves 8.

Ingredients:
Vary the fruits by using whatever is on hand or in season in your area. Pastry dough for 10-inch/25-cm pie 1 package (8 oz/227 g) reduced-calorie cream cheese 1/4 to 1/3 cup/60 to 80 mL sugar, to taste 1-1/2 tsp/7.5 mL Watkins Baking Vanilla 2 peaches or nectarines, thinly sliced 2 kiwifruit, peeled, sliced and halved 1 cup/250 mL fresh blueberries 2 tbsp/30 mL honey 1/2 tsp/2.5 mL Watkins Orange Extract 1/2 to 1 tsp/2.5 to 5 mL water
Instructions:
Preheat oven to 450 F/235 C.Prepare dough and press onto bottom and up sides of a 10-inch/25-cm tart pan with removable bottom. Trim edges if necessary. Prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Remove from oven and cool completely.In small bowl, combine cream cheese, sugar and Vanilla; mix well.   Spread evenly in cooked tart shell. (At this point, tart may be covered and refrigerated overnight.) In large bowl, combine fruit; carefully spoon over filling. In small bowl, combine honey, Orange Extract and enough water to make a glaze. Brush glaze over fruit. Store in refrigerator. Remove sides of pan before serving. Makes 10 servings.
Additional Comments:
Nutritional Information Per Serving: Calories 190 Protein 4 g Carbohydrates 20 g Sodium 90 mg Fat 11 g Saturated Fat 2 g Cholesterol 24 mg Dietary Fiber 1 g