Raspberry Double Cream Coffee Cake

This coffee cake recipe is made all the better with our Red Raspberry Preserves.

Ingredients

Directions
1. Heat oven to 350 degrees F. In large mixer, stir together flour and 3/4 cup sugar, cut in butter until crumbly. Reserve 1 cup crumb mixture for topping. Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed (1-2 minutes).
2. Spread cream cheese mixture over batter to within 1/2 inch from edge. Spread Red Raspberry Preserves over cream cheese mixture. Sprinkle almonds and 1 cup reserved crumb mixture over preserves.
3. Bake 45-60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. Center will settle slightly. Serve warm or cold.
4. Store in refrigerator. Makes 16 servings.

$7.89

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