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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Raspberry Cream Cheese Coffee Cake Recipe

Brought to you by Alegria Oceanfront Inn & Cottages

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Cook Time: 45 min	Prep Time: 20 min
Yield: 12 servings

Ingredients:
1 cup fresh or frozen raspberries
1/4 cup apple juice
1 cup + 3 tbsp sugar (divided: 3 tbsp + 3/4 cup + 1/4 cup)
1 tsp cornstarch
2 tsp water
2 ¼ cups flour
1/2 cup sweet butter cut into 1 tbsp slices
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
zest of a small lemon
2 eggs (divided: 1 + 1)
3/4 cup plain low-fat yogurt or buttermilk
2 tsp vanilla extract (divided: 1 tsp + 1 tsp)
6 oz cream cheese, softened
1/2 cup sliced almonds

Instructions:
Butter and flour a 9 or 10 inch springform pan. Preheat oven to 350 degrees F.

Place raspberries and apple juice in a small saucepan. Bring to boil and then simmer for a few minutes. Add 3 tablespoon sugar (or to taste). Combine cornstarch & water. Add a small bit of warm raspberry juice to cornstarch mixture, then add mixture to raspberries. Continue to simmer until reduced to about 3/4 cup raspberry goop (won't take long).

Pulse flour, 3/4 cup sugar & sweet butter in a food processor until the mixture resembles coarse crumbs. Reserve 1 cup of mixture and set aside. Pour remaining into a large bowl and stir in baking powder, baking soda, salt & lemon zest. Whip together: 1 egg, yogurt (or buttermilk) & 1 teaspoon vanilla extract and add to large bowl. Stir together until just combined. Batter will be sticky. Spread evenly along bottom of pan then up the sides about 1/4 inch. Use a small offset stainless steel spatula.

Beat together or whirl in food processor until smooth: cream cheese, 1/4 cup sugar, 1 egg & 1 teaspoon vanilla extract. Spread over the well of batter. Carefully spread and swirl raspberry goop over cream cheese mixture. It'll be uneven, but don't worry. Add sliced almonds to the crumb mixture in the small bowl and sprinkle evenly over raspberry goop and batter edge.

Bake at 350 degrees F for 35-45 minutes or until filling is set and cake is light golden brown. Cool 10 minutes before removing sides.