An easy yeast coffee cake with NO kneading required! Works with blueberries too.
Ingredients – Batter
- 1-1/2 c flour
- 2 envelopes Fleischmann’s® RapidRise Yeast (4 1/2 tsp)
- 1/4 c sugar
- 1/4 tsp salt
- 1/4 c butter, melted
- 2/3 c very warm milk (120° to 130°F)
- 1 egg
Ingredients – Raspberry sauce:
- 1-1/2 c frozen unsweetened raspberries or blueberries
- 1/2 c sugar
- 1 Tab corn starch
- 2 Tab cold water
Ingredients – Cheesecake filling
- 8 oz cream cheese, softened
- 1 egg
- 1/2 c sugar
- 1 Tab corn starch
- 1/4 tsp almond extract
Garnish
- 3 Tab sliced almonds (optional)
Directions:
- Mix batter ingredients together in greased 8 x 8-inch baking dish.
- Allow mixture to rest while preparing raspberry sauce and cheesecake
filling. - Combine raspberry sauce ingredients in a saucepan and bring to a boil.
- Boil for 1 to 2 minutes, until sauce is thickened.
- Whip all cheesecake filling ingredients in a large bowl with electric mixer until smooth.
- Top batter with cheesecake mixture, then raspberry sauce.
- Swirl mixtures together using a knife.
- Sprinkle almonds over top, if desired.
- Bake by placing in a cold oven.
- Set temperature to 350°F.
- Bake for 30 to 35 minutes, until cheesecake is set.
Serves: 8
Source: Fleischmann’s Yeast Bread World, via Donna Barasch
