Start your morning off right with this delicate and delicious coffee cake. With a cream cheese filling and raspberry swirl, is’s the perfect slice for those breakfasts that call for something sweet.
Watch out guys, there’s a new cook book in town and you need to add it to your collection right away. I have 999 cookbooks and rarely make the same recipe twice…. I have made one recipe from this book 3 times in the month that I have owned it. (Hello, Butternut Macaroni and Cheese….). That’s right, you need to get your hands on a copy of the Cabot Creamery Cookbook. I guess I thought this book would be silly, a campy sort of cheese-centric book that wasn’t really a must have but rather a novelty you pick up at Cracker Barrel. I was wrong.
The recipes range from stunning breakfast cinnamon rolls to hearty stout potatoes. From oven roasted quiches to dark chocolate ginger ice cream. And they are all from the farmers they source their dairy from. I was shocked at how many pages I dog-eared just on the first pass. This isn’t a novelty cook book at all, but possibly one of my must have recommendations of 2015.
And guess what, down below is a chance for you to get your hands on your own copy. (Want another chance to win? Check out the Cabot page where they are offering a giveaway themselves – and some bonus cheese!)
Cabot is one of those companies I am proud to be a partner with. I am excited to be joining their Cabot Fit team later this year for the TD Bank Beach to Beacon 10K in August and love hearing all that they do to give back to the community (like rewarding neighborhood volunteers with a cruise – YES a cruise!!) And everyone I talk to about them has nothing but positive things to say about them. I can say that knowing that this company has worked so hard to focus on people really does make a difference when I am grocery shopping for myself. More often than not, their products end up in my cart. It feels good to support a company that cares.
- 2 1/4 cup flour
- 1 cup sugar, divided
- 3/4 cup unsalted butter, cut into small cubes
- 1 cup sour cream
- 1 teas almond extract
- 1/2 teas baking powder
- 1/2 teas baking soda
- 1/4 teas salt
- 2 eggs
- 8 oz cream cheese, softened
- 1/2 cup seedless raspberry preserves
- 1/2 cup sliced almonds
- Preheat the oven to 350 degrees F. Butter and flour a 9" round springform pan.
- In the bowl of your food processor, add the flour and 3/4 cup sugar. Pulse once or twice to combine. Add the butter and pulse 20 times, until crumbly. Reserve 1 cup of the mixture for later.
- Add the sour cream, almond extract, baking powder, baking soda, salt, and 1 egg. Pulse until a loose dough forms. Spoon the dough into the bottom of your prepared pan creating an indent in the center and a ridge along the edges.
- Mix the cream cheese and remaining sugar in the bowl of your stand mixer until smooth. Add the remaining egg. Mix until smooth. Spoon into the center of the dough.
- Swirl the raspberry preserves over the top in dollops.
- Toss the almonds in the reserved flour mixture and coat the top of the cake.
- Bake for 60 to 70 minutes, until the filling is set and the cake is deep golden. Cool for 15 minutes on a wire rack. Run a knife along the edges to loosen and remove sides. Allow to cool before serving warm or at room temperature.
- Store leftovers in fridge.
Cabot Creamery Cookbook