Raspberry Cream Coffee Cake recipe from Mountain View Country Market in Chuckey,TNRaspberry Cream Coffee Cake

Crust:
3 c. oatmeal
3/4 c. flour
3/4 c. brown sugar
1 1/2 t. baking soda
1 1/2 t. baking powder
1/2 c. butter
1/4 c. oil
1 1/2 t. vanilla

Filling:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 c. sour cream
2 eggs

Topping:
1/2 tube red raspberry pie filling
1/2 c. pineapple juice
1 1/2 c. frozen red raspberries, crumbled

Crust: Mix crust ingredients to form crumbs. Reserve 1 cup crumbs
for top. Press remaining crumbs into 13"x9"x2" pan. Bake at 350° for
10 minutes. Filling: Stir together cream cheese and sugar. Add sour
cream and eggs. Pour on baked crust. Bake another 10 minutes or
until set. Topping: Stir together. Spread carefully over cream cheese
layer. Top with reserved crumbs. Bake until golden, about 10 to 15
minutes. Serve warm or cold. Yield: 12 servings

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