Recipes

Creamy Arbor Hill Coffee Cake

• 2 1/4 Cup Flour
• 3/4 Cup Sugar
• 3/4 Cup Cold Butter
• 3/4 Cup Sour Cream
• 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 Egg
• 1 tsp. Almond Extract

Filling:

• 1 package (8 ounces) Cream Cheese, softened
• 1/4 Cup Sugar
• 1 Egg
• 3/4 Cup of Arbor Hill Wine Jelly or Preserves
• 1/2 Cup Sliced Almonds

In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 inches up the sides of a greased 9-inch spring form pan.

In a small mixing bowl, combine the cream cheese, sugar and egg; spoon into prepared crust. Top with Arbor Hill Jelly or Preserve. Sprinkle with reserved crumb mixture; top with almonds.

Place pan on a baking sheet. Bake at 350 degrees for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around the edge of the pan to loosen; remove sides of pan. Cool for 1 1/2 hours before slicing. Store in the refrigerator.