BLACKBERRY CREAM CHEESE STREUSEL CAKE

CAKE INGREDIENTS:

2 ¼ cups all-purpose flour

¾ cup white sugar

¾ cup butter, cut into 1-inch pieces

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ cup sour cream

1 teaspoon almond extract

1 egg

1 tablespoon powdered buttermilk

CHEESE FILLING INGREDIENTS:

8 – 10 oz. cream cheese, softened

½ cup white sugar

1 egg

BLACKBERRY INGREDIENTS:

10 oz. blackberry preserves or 1 (10 oz. container)

½ to 1 cup sliced almonds (for the streusel topping)

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour a 9-inch spring-form pan.

Combine flour, ¾ cup sugar, and butter in a food processor, pulse until mixture resembles coarse crumbs.  Remove 1 cup* of mixture from food processor and set aside.  To remaining mixture in processor ADD baking soda, baking powder, salt, sour cream, almond extract, powdered buttermilk and 1 egg; process until batter is just combined and smooth.  Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Beat cream cheese, ½ cup sugar and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly.  Spread blackberry preserves carefully over cheese filling.

Stir reserved crumb mixture and slices almonds together in a small bowl; sprinkle over the layer of blackberry preserves.  Bake in a preheated oven until filling is set and crust is deep golden brown.  45 – 55 minutes.  Cool 15 minutes before removing side of pan.  Chill completely before serving, about 1 hour.

*EXTRA STREUSEL = ½ cup butter cut into cubes, ½ cup sugar, 1 cup flour and ½ teaspoon almond extract.  Mix together in the food processor until it resembles coarse crumbs.  (use up to 1 cup of this and combine with the reserved 1 cup from the recipe – to make 2 cups streusel for the cake)..For the remainder, bake in a 350 degree F oven for 15 minutes, stirring every 5 minutes.  Use the extra for muffins, pancakes and other pastries.

FYI - Using a food processor makes a huge difference in the ease of making this cake.

Ingredients

Mixing Cake

Spreading Cake Batter into Sprinform pan

Cake in pan

Cheese Mixture

Just out of the oven

Cooled

Extra Streusel

Extra Struesel Just out of the oven

RASPBERRY FRENCH TOAST BAKE - A BRUNCH DELIGHT

INGREDIENTS FOR FRENch TOAST:

1 ½  (24 ounces) loaves Italian bread, cut into 1-inch cubes 12 ounces (1 ½ packages)  cream cheese, cubed 12 – 18 ounces raspberries, washed 1 teaspoon powdered sugar INGREDIENTS FOR EGG MIXTURE: 12 eggs 2 cups milk 1/3 cup maple syrup 1 teaspoon vanilla paste ¼ cup sugar 1 teaspoon cinnamon

DIRECTIONS:

1.	Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with raspberries.  Sprinkle powdered sugar over raspberries.  Put remaining bread over raspberries. In a large bowl, beat together eggs, milk, vanilla paste, sugar, cinnamon and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
..	The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
	Cover pan with aluminum foil and bake in preheated oven for 60 - 90 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.  Serve with powdered sugar and syrup.

Ingredients Egg Mixture Bottom Bread Layer Cream Cheese on Bottom Bread Layer Raspberry Layer with Powdered Sugar Final Bread Layer Egg Mixture Poured over Bread Layer, Ready to Chill Overnight Just Out of the Oven - somewhat crispy on top