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How to Make Flan
Peruvian Arroz con Pollo
Raspberry Cream Cheese Coffee Cake
raspberry cream cheese coffee cake
cups Gold Medal™ all-purpose flour
cup butter or margarine
teaspoon baking powder
teaspoon baking soda
cup sour cream
teaspoon almond extract
package (8 oz) cream cheese, softened
cup raspberry preserves
cup sliced almonds
Heat oven to 350°F. Grease with shortening and flour bottom and side of 9- or 10-inch springform pan. In large bowl, mix flour and 3/4 cup sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.
To remaining crumb mixture, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 egg until blended. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of pan.
In small bowl, mix cream cheese, 1/4 cup sugar and 1 egg until blended. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, mix reserved crumb mixture and sliced almonds. Sprinkle over preserves.
Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Store in refrigerator.
Enjoy this coffee cake as a bread accompaniment for a brunch menu. It would also be delicious as a brunch dessert.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2012 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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