Top on Shaela's list of things to do while visiting was to bake and she chose to make this Raspberry Cream Cheese Coffee Cake.
The last day of her visit and before I drove her to meet up with her mom we squeezed in some baking time.
It was a little labor intensive but she did a great job following the directions.
It turned out pretty tasty!
Raspberry Cream Cheese Coffee Cake
source Pillsbury Celebrate 100 booklet
16 servings @320 calories each
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/2 cup raspberry preserves
1/2 cup sliced almonds
Heat oven to 350°F. Grease bottom and side of 9- or 10-inch spring-form pan with shortening; lightly flour.
In large bowl, combine flour and 3/4 cup of the sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
NOTE: We had a little trouble getting the batter 2 inches up the sides but it didn't seem to matter
In small bowl, combine cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with a spoon. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture.
Add almonds to reserved crumb mixture; sprinkle over preserves.
Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Refrigerate leftovers.
After baking, Aunt Erin took Shaela to a pool for fun and help surviving the 99 degree temp (104 degree real feel)