Raspberry Cream Cheese Coffee Cake
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup unsalted butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 1 egg
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 3/4 cup raspberry jam
- 1/4 cup sliced almonds
Preheat oven to 350.
In a large bowl, combine flour and 3/4 cup sugar.
Using pastry blender, cut in butter until mixture resembles coarse crumbs.
Reserve 1 cup of crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream,
almond extract, and 1 egg.
Spread batter over bottom and 2 inches up sides of greased and floured 9-or
10-in. springform pan (Batter should be about 1/4-inch thick on sides).
In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg.
Pour in batter-lined pan.
Spoon jam over cream cheese mixture.
In a small bowl, combine reserved crumbs and sliced almonds.
Sprinkle over jam.
Bake for 45-55 minutes