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Coffeecake: Raspberry Cream Cheese Coffeecake 2

Source of Recipe

justmecookin


List of Ingredients

2-1/4 cups all-purpose flour
1 cup sugar, divided
3/4 cup butter, chilled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
l teaspoon pure almond extract

Filling
1-8-ounce package cream cheese, room temperature
3/4 cup raspberry preserves
1/2 cup almonds, sliced


Recipe

Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.

In the bowl of your mixer, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.

Into remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. Using the paddle attachment of our mixer, mix well. Spread batter over bottom and 2 inches up the sides of the pan. Batter should be about 1/4 inch thick on sides.

Using your electric mixer beat the cream cheese until soft. Add the remaining 1/4 cup sugar and beat until combined. Add 1 egg and blend well. (An alternative is to use your food processor and blend all the ingredients until combined.) Pour this mixture over the batter in your springform pan. Then carefully spoon the raspberry preserves evenly over the cheese filling.

In a small bowl, combine the 1cup reserved crumb mixture and sliced almonds. Sprinkle over the top. Bake for 45 to 55 minutes, or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Refrigerate any leftovers. Serves 12.