Raspberry Almond Cream Cheese Coffee Cake

So while pumpkin recipes and apple desserts are all the rage on pinterest currently, I’m obsessing with this raspberry cream cheese coffee cake.

This is a recipe from years past that I made for my sister’s bridal shower, which was kind of the first time I realized how much I love cooking and baking. I had always loved being in the kitchen, especially during the holidays, but it wasn’t until I was planning the menu for her shower, going absolutely overboard, that I discovered my passion for the kitchen and all things delicious.

Ingredients
Raspberry Puree

• 1 cup raspberries
• 3 Tbsp sugar

Cream Cheese Layer

• 8 oz cream cheese softened to room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg large

Coffee Cake

• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg large
• 2/3 cup milk
• 1 1/2 tsp vanilla extract
• 1/2 cup sour cream or Greek Yogurt
• 1/3 cup butter melted

Crumb Topping

• 1 tsp cinnamon
• 1 cup flour
• 3/4 cup granulated sugar
• 6 Tbsp butter cold

Topping

• 1/3 cup slivered almonds

Instructions

1. Preheat oven to 375 degrees and grease a 9x9 baking dish.

Raspberry Puree

1. In a food processor or blender, blend raspberries and sugar until smooth. Set aside (if you do not like seeds, strain the puree through a mesh sieve; if seeds are fine, you can skip this step).

Cream Cheese Layer

1. Beat cream cheese with sugar until combined. Add in egg and vanilla extract and beat until combined. Set aside.

Coffee Cake

1. In a large bowl, sift together flour, sugar, brown sugar, baking powder, and salt. Set aside.
2. In a separate bowl, whisk together egg, milk, vanilla extract, and melted butter.
3. For full instructions : www.alattefood.com

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