| Cream Cheese Raspberry Crumble Cake |
Recipe Type: Dessert
- Cake:
- 2 1/2 Cups Flour
- 3/4 Cup Sugar
- 3/4 Cup Butter
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 8 oz. Daisy Sour Cream
- 1 Egg, Beaten
- 1 Teaspoon Almond Extract
- Cake Filling:
- 8 oz. Kraft Philadelphia Soft Cream Cheese
- 1/4 Golden Blossom Honey
- 1 Egg
- 1 Cup Raspberry Jam
- Topping:
- 1/2 Cup Sliced Almonds
- Preheat the oven to 350°F. Grease and flour a 9 inch Springform Pan (A pan where the sides and bottom detach from each other).
- For The Cake: Mix together the sugar and flour in a large bowl. Stir in the butter. Take out 1 Cup of this mixture and save to make your topping. Pour the rest of the ingredients for the cake in the bowl and stir well. Dump the mixture into the sprinform pan and spread along the bottom evenly.
- For the Filling: Take the cream cheese, egg and honey and mix together in a small bowl until it is smooth. Pour over the top of the cake evenly. Next, spread the jam on top of the mixture.
- For The Topping: Mix together the 1 cup of cake mix you saved from earlier with the sliced almonds. Sprinkle on top of the cake. Put in the oven for an hour. After it has cooled down for 15 minutes or so, remove the sides of the pan. Serve and enjoy.
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