Raspberry Cream CheeseCoffeecake
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 sour cream
1 egg
1 teaspoon almond extract
1/2 to 3/4 cup raspberry jam
Cheese Filling:
8 oz. Pkg. Cream cheese, softened
1 egg
1/4 cup sugar
Almond Topping:
1 cup reserved crumbs, see below
1/2 cup sliced almonds
Preheat oven to 350 °F. In a big bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of crumbs for topping. Add baking powder, baking soda, salt, sour cream, egg and almond extract to remaining crumbs. Mix well. Spread batter over bottom and 2" up the sides of a greased and floured 9" spring-form pan.
In a small bowl, mix well cream cheese, sugar and egg until smooth. Pour over the batter in pan. Carefully spread the raspberry jam over the cheese filling.
In another small bowl, mix reserved crumbs and almonds. Sprinkle over the cake top. Bake for 40 to 50 minutes or until cheese filling is set and crust is a golden brown. Cool 10 to 15 minutes and remove sides of pan.
Yield: 1 coffeecake
