Raspberry almond coffee cake squares from 100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More (page 174) by Sarah Kieffer

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Notes about this recipe

  • jay.moe on December 28, 2024

    The almond extract paired with the raspberry jam really puts this coffee cake over the top delicious! I strained the raspberry jam to remove most of the seeds. The recipe stated to pour the batter and the filling into the pan, but both were so thick that it had to be spooned into the pan and spread with an offset spatula. Spreading the cream cheese filling over the jam, made the two layers mix together, but it still tasted good. A toothpick inserted into the cake is the method used to test that the cake is done, but the jam and cream cheese layers stuck to the toothpick, making it hard to tell if the cake was completely baked. I inserted a knife into the center and pulled back the toppings slightly to make sure the cake was done. I made this recipe for a holiday party and multiple people asked for the recipe. The cake is very moist and the flavor is delicious. Leftover cake freezes well.

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