10" Dutch oven - We did it in a 12" dutch oven (just did heaping of everything)
2 1/4 cups flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg, beaten
1 1/2 tsp. almond extract
Filling:
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds
In a large mixing bowl, combing the flour and sugar. Cut in the butter until crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and 2 inches up the sides of a 10" dutch oven. For the filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350° for 55-60 minutes. Let stand 15 minutes. Serves 9-12.
The Finished Product
http://dutchovenmadness.blogspot.com/2010/08/day-238-raspberry-cream-cheese-coffee.html
I made this one in my backyard. I looooooooove almond cookies. This had a similar taste in coffee cake form with an addition of raspberries. I loved it and will definitely make it again.
ReplyDeleteBryce LeFevre: Made this with my wife (Heidi Albright) tonight!! It was very delicious, next time I want to try it with raspberry pie filling! We had vanilla ice cream on the side and it was quite delectable!
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