Flo's Cakes - Lemon Raspberry Streusel Coffee Cake

Lemon Raspberry Streusel Coffee Cake

Shared by Florence Fox

Another recipe I found in a Taste of Home cookbook, and one of the best! 

 

1/3 cup shortening

1/3 cup butter

1 ¼ cups sugar

3 eggs

½ tsp almond extract

2 ¼ cups flour

1 ¼ tsp baking powder

½ tsp salt

1 pkg (8 oz) cream cheese

½ cup lemon curd

½ cup seedless raspberry jam

1 cup fresh raspberries

Streusel:

2/3 cup flour

1/3 cup sugar

1/3 cup sliced almonds

¼ cup cold butter

Icing:

1 cup powdered sugar

4 tsp lemon juice

In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter.

Spread remaining batter into a greased 13x9 baking pan. Combine the cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top.

For streusel, in a small bowl, combine the flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter.

Bake the cake at 350˚ for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Combine icing ingredients; drizzle over cake.