Raspberry Cream Cheese Coffeecake
2 1/4 C. flour
3/4 C. sugar
3/4 C. 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. sliced almonds
Heat oven to 350° F. Line the bottom of a 9 or 10 inch springform pan. Grease and flour pan.
In a large bowl, combine flour and 3/4 C. of sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1 C. of the crumbs.
To the remaining crumb mixture, add baking powder, baking soda, sour cream, almond extract and 1 egg. Blend well. Spread batter over bottom and 2 inches up side of pan.
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. Combine the almonds with the reserved crumb mixture. Sprinkle over jam.
Bake for 45 – 55 minutes or until cheese filling has set and crust is golden brown. Cool for 15 minutes. Remove sides from pan.
Serve warm or cool
Leave a Reply