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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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.