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.