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Raspberry Cream Cheese Coffeecake




Source of Recipe


The Pastry Shop


List of Ingredients




Pastry:

2 1/4 cups all-purpose flour

1 cup granulated sugar, divided

3/4 cup (1 1/2 sticks) unsalted butter, chilled

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 tsp. salt

3/4 cup sour cream

2 large eggs, divided

l teaspoon pure almond extract



Filling:

1 (8-ounce) package cream cheese, room temperature

3/4 cup raspberry jam or preserves

1/2 cup sliced almonds



Recipe



Preheat oven to 350 degrees and place rack in center of oven. Grease and flour a 9-inch springform pan.



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



Into the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 large egg and almond extract and 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. 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 1 cup 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.