Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake


2-1/4 cup flour
3/4 cup sugar
3/4 cup margarine or butter
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 cup sour cream
1 egg
1 tsp. Almond extract

8 oz. Cream cheese, softened
1/4 cup sugar
1 egg

1/2 cup raspberry preserves
1/2 cup sliced almonds

Heat over to 350 degrees. Grease and flour bottom and sides of a 9 or 10 inch spring form pan. Lightly spoon flour into measuring cup, level off. In large bowl combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in margarine or butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg, and almond extract. Blend well. Spread batter over bottom and 2 inches up sides of prepared pan. (batter should be about ¼ inch on sides). In a small bowl, combine cream cheese, 1/4 cup sugar and egg. Blend well. Pour over batter in pan.

Carefully spoon preserves evenly over cheese filling. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over top. Bake at 350 degree for 44-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes and remove sides of pan.
Refrigerate/ ENJOY

B-man :smiley: