Dad’s favorite Raspberry Cream Cheese Coffee Cake

Dad's Favorite Raspberry Cream Cheese Coffee Cake by Two Carolines

This version is without almond extract or slivered almonds due to my stepson’s tree nut allergies. It’s really great either way.

It’s a King family tradition for birthdays and celebrations that the person of honor gets to pick their favorite meals for the day. That means a favorite breakfast, dinner and dessert. We all had our different favorites and go-tos, but this coffee cake was probably the most requested by all of us, especially my dad. It’s best when made the night before, or if it has hours to cool to room temperature, ’cause the cream cheese can fall a bit if it’s too warm. But let’s be honest; a pool of creamy, jammy goodness can’t be a bad thing, can it? Also, Creamy Jammy Goodness sounds like a 70’s cover band, amiright?

2 1/2 cups flour
3/4 cup sugar
3/4 cup butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup sour cream (or substitute with plain greek yogurt)
1 egg
1 t. almond extract
8 oz. package cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves
1/2 cup sliced almonds

  1. Preheat oven to 350°F. Grease and flour bottom and sides of 9 or 10 inch spring-form pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.
  2. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. Blend well. Spread batter over bottom and two inches up sides of prepared pan. (Batter should be about 1/4 inch thick on sides)
  3. In small bowl, combine cream cheese, ¼ cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spoon preserves evenly over cream cheese filling.
  4. In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.
  5. Bake at 350 for 45- 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.

-CK 1.0

Chewy Crispy Oatmeal Raisin Cookies

TwoCarolines_OatmealRaisinCookies.jpg

You guys, my mama is in town and it’s the best. I wanted to make a little treat for her arrival and I know that Oatmeal Raisin Cookies are her very favorite. I have been on the hunt for a recipe for a while, looking for something that would stand out and impress my mom’s superb palate. I wanted to have a hint of cinnamon, a chewy yet crispy (the most important part!) texture, and the right balance of ingredients. I adapted this recipe from Sarabeth’s Bakery and I’m so pleased with it! Most importantly though—my mom asked for the recipe—so I know this one is a winner!
1 1/2 cups all purpose flour
1/2 teaspoon cinnamon
1/4 tsp baking soda
1/4 tsp fine sea salt
1/4 cup toasted wheat germ
1 1/4 cups old-fashioned (rolled) oats
16 tbsp (2 sticks) unsalted butter, at room temperature
2/3 cup sugar
2/3 cup packed light brown sugar
1 tsp pure vanilla extract
2 large eggs, at room temperature, beaten
1 1/2 cups seedless raisins
1/3 cup sliced almonds
Position racks in the center and top third of the oven and preheat to 350F. Line two half-sheet pans with parchment paper.

Sift the flour, cinnamon, baking soda, salt, and wheat germ into a bowl, then add the oats and stir well to combine.

Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute. Gradually add both sugars, then vanilla. Beat, occasionally scrapping the bottom and sides of the bowl, until the mixture is pale yellow and very light-textured, about 3 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. In thirds, beat the dry ingredients into the creamed mixture, beating just until each addition is incorporated. Mix in the raisins and slivered almonds. Do not over mix.

Using a 2-inch-diameter ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are light golden brown, 12 to 14 minutes. Cookies should be golden on the edges and slightly under-baked in the middle. Cool completely on the pans. (The cookies can be stored in an airtight container at room temperature for 5 days. They even get better with age!)

 

-CK 1.0