I picked this recipe up in the Seventh Edition of "Taste of Country".
In November 1996 we found out my mother had diabetes. I wanted to make
her a wonderful (yet low-sugar and low-fat) cake for her birthday.

Low and behold I found this recipe. I reduced the sugar and used
low-fat products. The results were wonderful. Hope you all enjoy this
we have made it several times to entertain and it is just as good over
and over again.

RASPEBERRY CREAM CHEES COFFEE CAKE:

2-1/4 cups all-purpose flour
3/4 cups sugar (I used 1/2 cup)
3/4 cup butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream (I used low-fat)
1 egg, beaten (I have used an egg substitute and also 2 egg whites
instead of 1 whole egg. Both came out just fine)
1-1/2 teaspoons almond extract

FILLING:
1 package (8 ounces) cream cheese, softened (I used low-fat)
1/2 cup sugar (I used 1/4)
1 egg (again you can substitute with no problems)
1/2 cup raspberry jam (I used a fruit spread with no sugar)
1/2 cup slivered almonds

In a large mixing bowl, combine flour and sugar. Cut butter as for
pastry. Remove 1 cup and set aside. To the remaining crumbs, add
baking powder, baking soda, salt, sour cream, egg and almond extract;
mix well. Spread in the bottom and 2 inches up the sides of a 9-inch
springform pan. For the filling, beat cream chesse, sugar and egg in
a small bowl; mix well. Pour over batter; spoon raspberry jam on top.
Sprinkle with almonds and reserved crumbs. Bake at 350 degrees for
55-60 minutes. Let stand 15 minutes before removing sides from pan.
Yield: 9-12 servings. Can be made a day ahead.

Enjoy!!

Debbie