RASPBERRY CREAM CHEESE COFFEE CAKE|
2 1/4 c. flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. sour cream
1/2 c. raspberry preserves
1/2 c. sliced almonds
1 tsp. almond extract
1 (8 oz.) pkg. cream cheese,
Heat oven to 350 degrees. Grease and flour bottom and sides of
a 9 or 10-inch spring-form pan. In large bowl combine flour
and sugar. Cut in margarine until mixture resembles coarse
bread crumbs. Reserve out one cup. To remaining mixture add
baking powder, baking soda, sour cream, 1 egg and almond
extract. Blend well. Spread batter over bottom and 2 inches
up sides of pan. In small bowl combine cream cheese, 1/4 cup
sugar and 1 egg. Blend well and pour over batter in pan.
Carefully spoon preserves evenly over cheese filling. In small
bowl combine the one cup reserved crumb mixture and sliced
almonds. Sprinkle over top. Bake at 350 degrees for 45 to 55 min-
utes. Cream cheese filling should be set and crust is brown.
Cook 15 minutes. Remove sides. Serve warm or cold.
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