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
8 oz. cream cheese
1/4 C. sugar
3/4 C. raspberry jam
1/4 C. sliced almonds
Preheat oven to 350°F.
In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in
butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream,
almond extract, and 1 egg. Blend well. Spread batter over bottom and 1 1/2
inches up sides of greased and floured 9 inch springform pan. Batter should be
about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
Pour in batter lined pan. Spoon jam over cream cheese mixture. In a small bowl,
combine reserved crumbs and sliced almonds. Sprinkle over jam.
Bake for 45 to 55 minutes.