Today was a major Wedding Planning Day. Abbey (the bride), DD#2 (the maid of honour), Sally (my sister), my niece, my Mom and I all met at our house to work on details and talk with the baker about the cake for the reception at the farm.
Mom had an early doctor appointment and I was pretty sure she would not have eaten first. So given that I felt better today when I got up than I have in a while, I thought I'd fix something breakfast-y. I haven't baked this coffee cake in a long time and it is a really good recipe. Plus I had all the ingredients on hand. I originally got the recipe several years ago from a friend on a food message board. She had gotten it from the San Antonio Express back in the mid 1980s. I have changed it up just a bit (adding extra preserves and almonds).
I wasn't up to making photos in progress, but I did get this one of the coffeecake with my cellphone.
Then my lovely darling DD#2 took pity on me for having TWO BROKEN LENSES off at Nikon for repair, and loaned me one of hers. This photo of the slice looks much better.
Plated on rose Fiesta.
Today I made this with some wild strawberry preserves that I brought home from France. They worked just as well, if not better, than the raspberry. I've also made this using vanilla flavouring, peach preserves and pecans. Just choose whatever combination of flavouring, preserves and nuts that sounds good to you.
|Raspberry Almond Coffee Cake|
2 1/2 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 tsp almond extract
8 oz cream cheese, softened
1/4 cup sugar
12 oz raspberry preserves
1 cup sliced almonds
Preheat oven to 350°F. Grease and flour a 10" spring-form pan.
In a food processor combine flour and 3/4 cup sugar. Pulse to cut in butter until crumbly. Measure out and reserve 1 cup of the mixture. To the remainder, add baking powder, soda, salt, sour cream, almond extract and 1 egg. Pulse to mix. Spread over bottom and 2" up the sides of the spring-form pan.
Combine cream cheese, 1/4 cup sugar and 1 egg with an electric mixer. Pour atop crust. Spoon preserves on top of the cream cheese mixture. Mix reserved 1 cup of crumbs with the almonds and sprinkle over preserves. Bake 45 to 55 minutes. Remove from oven and cool 15 minutes. Run a knife around the edges and remove the sides of the pan. Serve warm or cool.
I'm linking this to Michael Lee's Foodie Friday @ Designs By Gollum, Sweet Tooth Friday with Allison @ Alli'n Son, Kim's Saturday Swap over at Quit Eating Out and Beverly's Pink Saturday @ How Sweet the Sound.
Thanks so much for stopping by today!