Recipe: Raspberry Cream Cheese Coffeecake

RASPBERRY CREAM CHEESE COFFEE CAKE

2 1/4 cups flour
1 cup sugar, divided use
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
1 (8 ounce) package cream cheese, softened
1 egg
3/4 cup raspberry jam
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 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 a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.

Bake for 45-55 minutes or until done.

Source: Janet R. Starosta, 1994
From: Debb, NS