Lemon-Raspberry Double Cream Coffee Cake
This will become a requested favorite for special occasions.
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2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
3/4 cup cold Land O Lakes® Butter, cut into chunks
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup raspberry preserves
1/2 cup sliced almonds
1 cup fresh raspberries, if desired
How to make
Heat oven to 350ºF. Grease and flour bottom of 9-inch springform pan; set aside.
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.
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.
Combine 1/4 cup granulated sugar, cream cheese, 1 egg, lemon zest and lemon juice in bowl. Beat at medium speed until smooth.
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.
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.
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