Raspberry Cream Cake

Recipe

Dessert
Raspberry Cream Cake

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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 ¼ c.Hy-Vee flour
    1 c.Hy-Vee granulated sugar, divided
    ¾ c.Hy-Vee unsalted butter, at room temperature
    ½ tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee baking soda
    ¾ c.Hy-Vee sour cream
    2Hy-Vee large eggs, divided
    1 tsp.almond extract
    ½ c.Hy-Vee raspberry preserves
    ½ c.Hy-Vee sliced almonds
    1(8 oz) pkg Hy-Vee cream cheese, at room temperature
    Fresh mint, optional
    Fresh raspberries, optional

    Directions

    1. Preheat oven to 350 degrees.
    2. Spray bottom and sides of 9-inch springform pan with nonstick cooking spray.
    3. In a large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixtures resembles coarse bread crumbs. Reserve 1 cup of mixture.
    4. To remaining mixture, add baking powder, baking soda, sour cream, 1 egg and almond extract. Blend well. Spread over bottom and 2-inches up sides of pan.
    5. With electric mixer, beat cream cheese, remaining 1/4 cup sugar and egg. Pour over batter in pan.
    6. Carefully spoon preserves over cheese filling.
    7. In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.
    8. Bake 70 minutes or until cream cheese filling is set and the crust is golden brown. Cool 15 minutes before removing sides of pan.
    9. Serve warm or cold. If desired, garnish with fresh mint and raspberries.

    Nutrition facts

    Servings

    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 95mg
    • Sodium: 150mg
    • Total Carbohydrates: 46g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 0%
    0%
    Iron 8%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee weekly ad from December 7, 2011.