Raspberry Cream Cheese Coffee Cake Recipe

Ingredients

• COFFEE CAKE:
• 2-1/2 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup cold butter, cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 1 egg
• 1 teaspoon almond extract
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup raspberry jam
• TOPPING:
• 1/2 cup sliced almonds

Directions

• In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserving 1 cup crumb mixture.
• To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
• In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
• In a small bowl, combine reserved flour mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

Raspberry Cream Cheese Coffee Cake published in Country Woman May/June 1990, p31