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

RASPBERRY CREAM CHEESE COFFEE CAKE

2 1/4 cups flour
1 cup sugar, divided use
3/4 cup margarine or butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy sour cream
2 eggs, divided use
1 teaspoon almond extract
1 (8 ounces) package cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Grease and flour bottom and sides of 9 or 10-inch springform pan.

In large bowl, combine flour and 3/4 cup of the sugar. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set 1 cup crumb mixture aside.

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

In small bowl, combine cream cheese, the remaining 1/4 cup sugar, and the remaining egg; stir to blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.

In small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.

Bake in 350 degree F oven for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Cut into wedges; serve warm or cool. Refrigerate leftovers.

TO FREEZE:
This cake may be frozen. Thaw in refrigerator; serve at room temperature.

Makes 16 servings
From: Recipelink.com
Source: Pillsbury Classic Cookbooks #79