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Raspberry Cream Cheese Coffee Cake

List of Ingredients

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter or margarine
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg
1 tsp. almond extract
1 package cream cheese -- (8 ounces) softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves
1/2 cup sliced almonds



Recipe

Heat oven to 350º. Grease and flour bottom and sides of a 9 or 10-inch springform pan.

In a mixing bowl, combine flour and 3/4 cup sugar. Mix in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract; blend well.

Spread batter over bottom and 2-inches up sides of prepared pan (batter should be about 1/4-inch thick on sides).

Beat softened cream cheese with a mixer. Add 1/4 cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spoon preserves over cheese filling.

Stir almonds into reserved crumb mixture and sprinkle over top of cake.

Bake for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Cut into wedges. Serve warm or cool. Refrigerate leftovers.

NOTES : I baked about 55 min.
Maybe try apricot preserves.