Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Raspberry Cream Cheese Coffee Cake




Source of Recipe


unknown


List of Ingredients




Coffee Cake:
2 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy sour cream
1 egg
1 teaspoon almond extract

Filling:
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry jam

Topping:
1/2 cup sliced almonds


Recipe



In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thich on sides.)

In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in the pan. carefully spoon jam evenly over cheese filling. In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top.

Bake at 350° for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.