Recipe: Raspberry Cream-Cheese Coffee Cake (using raspberry preserves)

RASPBERRY CREAM-CHEESE COFFEE CAKE

FOR THE BATTER:
2 1/4 cups all-purpose flour
1 cup sugar, divided use
3/4 cup butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
2 eggs, divided use
FOR THE FILLING:
1 (8-ounce) package cream cheese, softened
1/2 cup raspberry preserves (or apricot preserves)
1/2 cup sliced almonds

Heat oven to 350 degrees F. Grease and flour bottom and sides of 9- or 10-inch springform pan.

TO PREPARE THE BATTER:
In large bowl, combine flour and 3/4 cup sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of prepared pan.

TO PREPARE THE FILLING:
In small bowl, combine cream cheese, the remaining 1/4 cup sugar and remaining 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture.

In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.

Bake 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Store in refrigerator.

Makes 16 servings
Source: Pillsbury: Best Muffins and Quick Breads