For Mother’s day, Senior Management and I had both of our families (although incomplete) to our house for breakfast & a bike ride. Breakfast seemed to be a success.
The dish I made for breakfast is one that a member of the camp-cook.com forum shared during the Desert Week Cook off. And it is actually the dish that won! Here is the recipe as Barb Anderson’s husband John put it for his Desert Week entry.
Raspberry Cream Cheese Coffee Cake
by Jennifer Jordan and Barb Anderson SoCal IDOS
2 ¼ Cup flour (I substituted a Gluten Free mix)
¾ Cup sugar
¾ Cup butter
½ Teaspoon baking powder
½ Teaspoon baking soda
!/4 Teaspoon salt
¾ Cup sour cream
1 Teaspoon almond extract
8 oz, package cream cheese, softened
¼ Cup sugar
½ Cup raspberry preserves
Barbra bakes this in a 10-inch Dutch oven or in a spring-form pan in a 12-inch Dutch oven. Grease and flour the pan you use.
In a large bowl, combine flour and ¾ cup sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of mixture for topping later. To the rest add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. Blend well. Spread over bottom and slightly up sides of oven or pan. Should be about ¼-inch think on sides.
In a small bowl, combine cream cheese, ¼ cup sugar and 1 egg. Blend well and pour over batter in pan. Carefully spoon preserves over this filling.
Sprinkle reserved crumb mixture over top. Bake at 350 degrees for 45 to 50 minutes until filling is set and crust is deep golden brown. Cool for 15 minutes. Cut into wedges.
So that was it. It was good but needs a bit perfecting for next time. I think I’d add more preserves next time.
Here are some pictures.