Today is such a good day. Not only do I have a super delicious cake recipe for you, but I have some news about an exciting contest that you should totally enter.
This post has been sponsored by Eggland's Best. The Eggland's Best information, coupons and gift card have been provided by Eggland's Best. As always, all opinions expressed herein are my own.
Eggland's Best (EB) is once again searching for the most passionate egg fan with the best and most creative original egg recipe. The EB "America's Best Recipe" Contest invites fans from across the country to show off their hometown pride and submit recipes inspired by their favorite local/state ingredients or dishes.
Submit your entries at https://www.americasbestrecipe.com/contest by April 30, 2018 for a chance to win $10,000. All recipes must include at least two whole Eggland's Best eggs. Fans can enter up to two recipes within each category, which means eight chances to win.
Eggland's Best (EB) is the No. 1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin. EB eggs have six times more vitamin D, more than double the omega-3s, 10 times more vitamin E and 25 less saturated fat than ordinary eggs. Independent testing has also confirmed that EB eggs stay fresh longer than ordinary eggs. With all those facts, it makes it easy for me to reach for Eggland's Best eggs at the grocery store. Additional nutrition information can be found HERE.
While you are sitting there brainstorming about what delicious recipes you can submit, let me tell you about this amazing cake. Cherries are the state fruit here in Utah, so of course that is what I chose to showoff my hometown pride. Rather than making my own homemade cherry jam for this recipe, I opted for store-bought jam. The layers of tender cake, sweet jam, tangy cream cheese and crumble topping are irresistible. You will be going in for bite after bite of this cake.
Let me show you how easy this Cherry Cream Cheese Coffee Cake is to make.
First, combine flour and sugar and cut in the cold butter. Reserve one cup for later.
Then, add in the baking powder, baking soda and salt. Next, add the yogurt, egg and extracts and mix together until a thick batter forms. Spread batter into a prepared springform pan.
Top with cherry jam.
Prepare the cream cheese mixture and spread over the jam.
Last, add the slivered almonds to the reserved dry mixture and sprinkle all over the top. Bake, cool and enjoy.
Now, remember to head on over to https://www.americasbestrecipe.com/contest by April 30, 2018 to submit your recipes and to see the official contest rules.
In the meantime, make sure to enter my giveaway for one $25 virtual Visa gift card (can only be used online) and one coupon, valid for a free carton of Eggland's Best eggs, plus a coupon for a fee pouch of EB Hard-Cooked Peeled Eggs. Giveaway is open to U.S. Residents only. Winner will be contacted via email on Tuesday, March 20th and must respond within 24 hours to claim their prize or a new winner will be selected.
a Rafflecopter giveaway
From: Jenn@eatcakefordinner
(Printable Recipe)
2 1/4 c. all-purpose flour
3/4 c. sugar
3/4 c. cold unsalted butter, cut into cubes
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plain Greek yogurt (or sour cream)
1 extra-large EB egg
1 1/2 tsp. almond extract
1 tsp. vanilla
Filling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 extra-large EB egg
1/2 - 3/4 c. cherry jam
1/2 c. slivered almonds
Preheat oven to 350 degrees. Grease a 9-inch spring form pan very well with cooking spray; set aside. In a large mixing bowl, combine flour and sugar. Add cubed butter and cut into flour mixture until it resembles course crumbs. Remove one cup of the mixture and set aside. To the remaining crumbs, add the baking powder, baking soda and salt. In a separate small bowl, whisk together yogurt, egg, almond extract and vanilla extract. Add wet ingredients to dry and mix together using a hand mixer until it's well combined. Batter will be thick.
Spread into the bottom of the prepared spring form pan. Spread the cherry jam over the top of the batter. For the cream cheese layer: combine cream cheese, sugar, vanilla and egg in a small bowl and mix together until well combined. Pour over cherry jam and spread out evenly. Add slivered almonds to the one cup of reserved crumbs and sprinkle over the top of the cream cheese layer. Bake for 60 minutes or until a toothpick comes out clean and center is barely jiggly. Allow to cool in pan for 15 minutes before removing the sides of the pan. Allow to cool completely, slice and serve.
This recipe got rave reviews at my husbands work.
ReplyDeleteThat is so good to hear. Thanks for letting me know!
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