Raspberry & Cinnamon Cream Cheese Coffee Cake

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.

Fresh Fruit Tart Recipe

Fruit Tart
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
The statements made and opinions expressed on this page are those of the Independent Watkins Consultant who is the publisher of this document and are not to be construed as the statements or opinions of Watkins Incorporated.