Enjoy this coffee cake recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.
You will need 3 bowls
Blend and hold in a little bowl:
l (8 oz.) package crème cheese, softened 1 minute in the microwave
l/2 cup sugar
l egg which has been beaten
Blend and hold in a little bowl:
1 cup sour cream
1 tsp. almond flavor
1 egg which has been beaten
Combine and cut butter into dry ingredients into large bowl:
2 l/2 c. flour
l tsp. baking powder
l tsp. baking soda
3/4 cup sugar
3/4 cup butter
Also have on hand:
3/4 cup raspberry preserves (or any other flavor you want)
3/4 cup sliced almonds
Heat oven to 325 degrees
- Butter and flour a 10-inch spring form pan
- Remove l cup of flour mixture from combined dry ingredients (with butter)
- Add sour cream mixture to remaining flour mixture, stirring just until dry ingredients are moistened
- Spread batter with spatula into prepared pan and spread evenly over bottom and 2 inches up the sides of the pan
- Spread cream cheese mixture evenly over batter
- Drizzle raspberry preserves over cream cheese mixture
- Sprinkle with reserved l cup of flour mixture
- Sprinkle almonds over flour mixture
- Bake one hour
- Cool 15 minutes
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