posted by jeanndan 07-24-99 2:38 PM
Raspberry Cream Cheese Coffee Cake
2-1/4 c. flour
3/4 c. sugar
3/4 c. unsalted butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1 egg
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
3/4 c. raspberry jam
1/4 c. almonds, sliced
Preheat oven to 350 degrees.
Grease and flour 9” or 10” springform pan.
In a lg. bowl, combine flour & 3/4 c. sugar.
Using pastry blender, cut in butter until mixture resembles coarse crumbs.
Reserve 1 c. of crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg.
Blend well.
Spread over bottom and 2" up sides of springform pan (batter should be about 1/4" thick on sides).
In a small bowl, combine cream cheese, 1/4 c. sugar, and 1 egg.
Blend well.
Pour in batter-lined pan.
Spoon jam over cream cheese mixture.
In a small bowl, combine reserved crumbs & sliced almonds.
Sprinkle over jam.
Bake for 45-55 minutes.