This will become a requested favorite for special occasions.
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Cake
2 14 cups all-purpose flour
12 cup granulated sugar
14 cup firmly packed brown sugar
34 cup cold Land O Lakes® Butter, cut into chunks
1 cup sour cream
1 teaspoon vanilla extract
12 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
Filling
14 cup granulated sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
12 cup raspberry preserves
12 cup sliced almonds
Garnish
1 cup fresh raspberries, if desired
STEP 1
Heat oven to 350ºF. Grease and flour bottom of 9-inch springform pan; set aside.
STEP 2
Combine flour, 1/2 cup granulated sugar and brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping.
STEP 3
Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed. Spread batter evenly over bottom and 2 inches up side of prepared pan.
STEP 4
Combine 1/4 cup granulated sugar, cream cheese, 1 egg, lemon zest and lemon juice in bowl. Beat at medium speed until smooth.
STEP 5
Spread cream cheese mixture evenly over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture; sprinkle with almonds and reserved crumb mixture.
STEP 6
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. Cool completely. Garnish with fresh raspberries, if desired. Store refrigerated.
Fun to prepare and impressive to share, these coffee cake recipes are perfect to serve guests, fresh out of the oven. Adding hints of chocolate, fruit and nuts really take an ordinary coffee cake to the next level.
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