Cream Cheese Coffee Cake

This cake is inviting for breakfast, as a lunch box treat or for afternoon tea.

Ingredients

Cake:
2 1/2 cups flour
3/4 cup sugar
3/4 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1 egg, beaten
1 teaspoon almond extract
Raspberry Filling:
8 ounces cream cheese, softened
1/4 cup GOLDEN BLOSSOM HONEY
1 egg
1 cup raspberry jam
Crumb Topping:
1/2 cup sliced almonds

Directions

Preheat oven to 350°. Grease and flour a 9-inch spring form pan.

Cake: In a large bowl combine the flour and sugar. Cut the butter into the flour mixture to create coarse crumbs. Remove 1 cup of the crumb mixture and set aside for topping. Add all the remaining ingredients and mix well. Spread dough evenly into bottom of a springform pan.

Filling: In a small bowl blend together cream cheese, honey and egg until smooth. Spread evenly over top of cake. Spread jam on top of cream cheese mixture.

Crumb Topping: Mix together reserved crumb mixture with almonds and sprinkle on top of jam. Bake 60 minutes or until cake tester comes out clean. Let cool for 15 minutes in pan then remove sides. Serve cake warm or at room temperature.

Serves: 8


golden blossom honey product