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Raspberry Cream Cheese Coffeecake
submitted by Melanie From Second Helpings with Johnnie Gabriel Cookbook
2 1/4 cup all purpose flour
1 cup sugar, divided
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
1 (8 oz) pkg cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9 or 10 inch springform pan.
In a large bowl conbine the flour and 3/4 cup of the sugar. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture.
To the remaining crumb mixture, add the baking powder, baking soda, salt, sour cream, 1 of the eggs and the almond extract and blend well. Spread the batter over the bottom and 2 inches up the sides of the prepared pan. Batter should be about 1/4 inch thick on the sides.
In a small bowl combine the cream cheese, the remaining 1/4 cup sugar and the remaining egg, blending well. Pour over the batter in the pan.
Carefully spoon the preserves evenly over the cream cheese filling.
In a small bowl combine the 1 cup reserved crumb mixture and the sliced almonds. Sprinkle over the top. bake for 45-55 minutes or until the cream cheese filling is set and the crust is deep golden brown. Cool 15 minutes and remove the sides of the pan.
Serve warm or cool: cut into wedges. Refrigerate any leftovers. Serves 12