1 (18-ounce) package yellow cake mix
1 (21-ounce) can peach pie filling
3 eggs
3 tablespoons sugar
1 teaspoon cinnamon
Mix together by hand the cake mix, pie filling and eggs. Spread in a 9"x13" inch pan that has been sprayed with vegetable oil. Stir together sugar and cinnamon. Sprinkle over cake batter. Bake, uncovered, at 350 for 30 minutes. Test with a toothpick. Makes 8 servings.
Raspberry Cream Coffee Cake
Cream Cheese Mixture:
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup sugar
Mix thoroughly, and set aside.
Batter:
2-1/4 cups flour
3/4 cup margarine
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon almond extract
3/4 cups sour cream
2/3 cup raspberry jam
1/2 cup slivered amonds
Cut together flour, margarine, and sugar with pastry blender until crumbly. Put aside one cup of mixture for topping. To the remaining mixture, add baking powder, baking soda, salt, egg, extract, and sour cream, and blend well. Grease and flour springform pan. Spread batter over bottom and up the sides. Spread the Cream Cheese Mixture over all. Heat the jam in microwave and pour over cream cheese mixture. Mix the reserved one cup crumb mixture with almonds and spread over jam. Bake at 350 for 45-55 minutes. Cool 15 minutes before removing sides of springform pan.
