Sunday, July 12, 2015

An Early Birthday Present

 Raspberry Cream Cheese Coffee Cake. 

My birthday isn't until August, but when I was in Cleveland County last week, my friend Peggy gave me an early birthday present.  Peggy knows I like to cook, and she knows I like to stay at B & B's so this cookbook of signature recipes from B&B's around the state is just the perfect gift.  Thank you so much Peggy.
The cookbook.

This morning I made one of the recipes: A Raspberry Cream Cheese Coffee Cake, the signature recipe of the White Doe Inn in Manteo, NC. 

The White Doe Inn (Photo from their blog.)

Here's the recipe:

Directions:  Preheat oven to 350F. Grease and flour a 10-inch springform pan.
Grease and flour the springform pan.
 In a large bowl, combine flour and 3/4 cup of sugar.  Cut in butter with a pastry blender or two knives until mixture is crumbly.  Remove 1 cup of flour mixture and set aside for topping. 

Cut in butter with pastry blender.

Reserve one cup of flour mixture.
Add baking powder, baking soda, almond extract, sour cream and 1 egg to flour mixture in the large bowl; mix well and spread mixture over bottom and 2 inches up sides of pan.
Spread mixture over bottom and up sides of pan.
Combine cream cheese, remaining 1/4 cup of sugar and remaining 2 eggs; mix well and spoon over crust. 
Spoon cream cheese mixture over crust.
Carefully spoon raspberry preserves over cream cheese mixture. 
Spoon raspberry preserves over cream cheese mixture.
Combine reserved 1 cup of flour mixture and almonds; sprinkle over preserves.
Add almonds to reserved cup of flour mixture.
Add topping to cake. 
Bake for 45-55 minutes.  Cool for 15 minutes in pan, then remove sides of pan and cool cake completely. 
Cool in pan for 15 minutes.
Remove sides of ban and cool completely.
Ready to eat. 


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