Grandma's Raspberry Almond Coffeecake
Los Angeles Daily News 10/6/94
2 cups cake flour
1/2 cup sugar
1 lemon rind; grated
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp butter, unsalted, chilled & cut in 6 pieces
1 large egg
3 tbsp sour cream
1 tsp vanilla
3 1/2 oz almond paste
1/4 cup raspberry or apricot preserves
1 tbsp milk or cream
Have ready a baking sheet.
Stir flour, sugar, lemon rind, baking powder, baking soda and salt together in a large bowl. Add butter and blend with pastry cutter until butter is the size of small peas. Add egg, sour cream and vanilla and stir to form a soft dough.
Roll dough on a liberally floured board to a 12x8-inch rectangle; trim edges. Roll almond paste into a 10x3-inch strip. Place atop dough and spread preserves on almond paste. Fold sides up over filling and pinch sides and ends closed.
Carefully transfer to baking sheet; brush with milk or cream. Bake in preheated 350-degree oven 25 minutes. Reduce oven temperature to 300 degrees F and continue baking until cake is golden, 20 to 25 minutes longer.
Cool in pan 10 minutes; carefully transfer to a wire rack to cool completely. Wrap airtight and store at room temperature.
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