First the Winners of the Second Helpings with Johnnie Gabriel Cookbook according to Random.org are:
#45
Erin June 13, 2011 at 12:18 pm
I would love to win one!!!
Congratulations!! Please email me at [email protected] and we will get the cookbooks in the mail to you!
Also for fun FREE Fathers Day printables and inspiration click here.
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
2 eggs
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
Katie June 13, 2011 at 6:21 pm
Sounds like a great giveaway!! Thanks for sharing all of the yumminess!!