Recipe by Boomette
Taken on this site http://www.dairygoodness.ca And a friend of mine did it 2 years ago. It's really good. She used frozen raspberries instead of jam. And she used the juice from the defrosted raspberries.
Top Review by appleydapply
Excellent! We thought this tasted just like Entenman's Raspberry Swirl coffee cake. I will definitely be making it again. I froze it as directed for 3 days before serving and it worked fine - I just pulled it out of the freezer the night before I wanted to serve it. I didn't think mine was done after 45 minutes so I left it in for another few minutes and it ended up a little "crusty" on the edges. So next time I will not be fooled by the slightly soft cream cheese filling, and pull it out at exactly 45 minutes. edit: I made this again. :) A couple of hints for anybody else making this: 1. The batter is very sticky and hard to spread. So I spread it as best as I could with the spatula, then I put a light dusting of flour on top and used my fingers to finish pressing up the sides. 2. The raspberry jam is much easier to work with if you put it in a bowl and stir vigorously before spooning on top. (it is kinda lumpy when straight out of the jar).
- 532.32 ml all-purpose flour
- 158.51 ml sugar
- 177.44 ml butter, softened
- 2.46 ml baking powder
- 2.46 ml baking soda
- 177.44 ml sour cream
- 2 eggs
- 4.92 ml lemon rind, grated
- 226.79 g cream cheese, softened
- 78.07 ml sugar
- 118.29 ml raspberry jam (or frozen raspberries like I mentionned above in the description)
Directions See How It's Made
- Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
- To remaining crumb mixture, add baking powder and baking soda. Mix well.
- Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
- Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
- Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
- Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.