Recipe
Dessert
Raspberry Cream Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 2 Hy-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
- Preheat oven to 350 degrees.
- Spray bottom and sides of 9-inch springform pan with nonstick cooking spray.
- 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.
- 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.
- With electric mixer, beat cream cheese, remaining 1/4 cup sugar and egg. Pour over batter in pan.
- Carefully spoon preserves over cheese filling.
- In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.
- Bake 70 minutes or until cream cheese filling is set and the crust is golden brown. Cool 15 minutes before removing sides of pan.
- 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.