Recipe(tried): Raspberry Cream Cheese Coffee Cake (repost)

RASPBERRY CREAM CHEESE COFFEECAKE

2 1/4 cups flour
1 cup sugar, divided use
3/4 cup unsalted butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sour cream
1 tsp. almond extract
1 egg
1 (8 oz.) pkg. cream cheese, softened
1 egg
3/4 cup raspberry jam (I used less, more like 1/2 cup)
1/4 cup sliced almonds

Preheat oven to 350 degrees F.

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. Blend well. Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 or 10 inch springform pan - batter should be about 1/4 inch thick on sides.

In a small bowl, combine cream cheese, remaining 1/4 cup sugar, and 1 egg. Blend well. Pour in batter-lined pan. Spoon jam over cream cheese mixture.

In another small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.

Bake for 45-55 minutes.

Reposted from:

Raspberry Cream Cheese Coffeecake
Board: Cooking Club at Recipelink.com
From: leeza 5-9-1998
RE: Request: Cream filled coffeecake
MSG ID: 0020452
MSG URL: Raspberry Cream Cheese Coffeecake