Did you know this is National Farm House Breakfast Week? Well, it is. Who keeps up with this stuff?
Only a few minutes after publishing my Quick Fix Biscuit Mix post on Friday, I found out it was National Pie Day. Horrors! I missed the chance to publish a new pie recipe. Oh, well…not the end of the world, right?
I quickly looked to see what was National Whatever for this week. OK. I can do Farm House Breakfast…except I’ve worn out the biscuit posts. Friday, we had a big discussion about sausage biscuits, too.
Yesterday, our Sunday School class members brought breakfast foods to share. I made this coffee cake. Don’t you think it’s farm-house breakfast worthy?
I’d consider it any house breakfast worthy.
A Mennonite neighbor gave me the recipe several years ago, and those women can cook!
The recipe says to make it in a springform pan. I doubled the recipe and cooked it in a much larger pan. The stiff almond-flavored cake dough goes in first. I had a lot of fun making a mess with the flour. 😉
Next, pour on the cream cheese mixture.
Then, spoon raspberry preserves over the cream cheese layer.
Top it all with an almond crumb mixture.
Bake for 45 – 55 minutes at 350 degrees.
Now it’s time to enjoy the almond raspberry cream cheesy goodness.
I love almonds and almond flavored anything (like the almond flavored Best Birthday Cake Ever!).
Here’s the recipe for you to print.
- 2-1/4 cups all-purpose flour
- ¾ cup sugar
- ¾ cup butter
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
- 1 teaspoon almond extract
- 1 egg
- 1 - 8-oz pkg. cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ cup raspberry preserves
- ½ cup sliced almonds
- Preheat oven to 350 degrees. Grease and flour springform pan. In large bowl, combine flour and ¾ cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and one egg; blend well. Spread batter over bottom and 2 inches up sides of pan (about ¼" thick on sides).
- In small bowl, combine cream cheese, ¼ cup sugar, and one egg; blend well. Pour into batter-lined pan.
- Carefully spoon preserves evenly over cream cheese mixture.
- In small bowl, combine reserved crumb mixture and almonds. Sprinkle over preserves.
- Bake 350 degrees for 45-55 minutes or until cream cheese is set and crust is golden brown. Cool 15 minutes and remove sides of pan.
- Store in refrigerator.
Oh, and about the new pie recipe…you won’t have to wait until next year’s National Pie Day to see it. I’ll publish it soon.
As for National Farm House Breakfast Week, I’ll be setting our breakfast table to share with you. Since we live in a house on a farm, that qualifies, right? 🙂
What are your plans for the week? Any national whatevers going on with you?
I’m sharing this post at Metamorphosis Monday.