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Raspberry Cream Cheese Coffee Cake

Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert.

9-12 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

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

Directions

In a large bowl, combine flour and sugar. Cut in butter until mixture
is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add
the baking powder, baking soda and salt, sour cream, egg and almond
extract and mix well. Spread in the bottom and 2 in. up the sides of
a greased 9-in. springform pan.
For filling, beat the cream cheese, sugar and egg in a small bowl

2 of 2

Raspberry Cream Cheese Coffee Cake (continued)

Directions (continued)

until smooth. Spoon over batter. Top with raspberry jam. Sprinkle
with almonds and reserved crumb mixture.
Bake at 350° for 55-60 minutes or until golden brown. Cool on a
wire rack for 15 minutes. Carefully run a knife around edge of pan
to loosen. Cool completely. Store in the refrigerator. Yield: 12
servings.

Nutrition Facts: 1 serving equals 437 calories, 24 g fat (13 g saturated fat), 97 mg cholesterol, 358 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.