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
1/4 tsp. salt
3/4 c. sour cream
1 tsp. almond extract
8 oz. pkg. cream cheese,
1/4 c. sugar
1/2 c. raspberry preserves
1/2 c. sliced almonds
Heat oven to 350 degrees. Grease and flour bottom and sides of
9 or 10-inch spring-form pan. Lightly spoon flour into measur-
ing cup, level off. In large bowl, combine flour and 3/4 cup
sugar. Using pastry blender or fork, cut in butter until
mixture resembles coarse crumbs. Reserve 1 cup mix. To
remaining mixture, add baking powder, soda, salt, sour cream,
egg and almond extract; blend well. Spread batter over bottom
and 2-inches up sides of pan (1/4-inch thick on sides). In
small bowl, combine cream cheese, 1/4 cup sugar and egg; blend
mix. Pour over batter in pan. Carefully spoon preserves
evenly over cheese filling. In small bowl, mix 1 cup reserved
crumb mix and slice almonds. Sprinkle over top. Bake at 350 degrees
for 45 to 50 minutes or until cream cheese is set and crust is
deep golden brown. Cool 15 minutes. Remove sides of pan.
Serve warm or cold. Serves 16. Refrigerate leftovers.
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