Raspberry Cream Cheese Coffee Cake
By Yankee Magazine|Dec 22 2007|
From: Janet R. Starosta (jrs@virginia.edu; 804-924-4605) 11/18/94 11:30:40
Ingredients
2 1/4 cups flour
3/4 cup sugar
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
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almonds
Instructions
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Preheat oven to 350.
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-in. springform pan (Batter should be about 1/4-inch thick on sides).
In a small bowl, combine cream cheese, 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
