Raspberry Cream Cheese Coffee Cake
2 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy sour cream
1 teaspoon almond extract
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1/2 cup raspberry jam
1/2 cup sliced almonds
In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping.
To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well.
Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thick on sides.)
In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well.
Pour over batter in the pan. carefully spoon jam evenly over cheese filling.
In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top.
Bake at 350° for about 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.