Shelly's Recipe

RASPBERRY CREAM CHEESE COFFEECAKE

Category: Coffee Cake

Coffee Cake
2 1/2 cups flour
3/4 cup sugar and butter
1/2 tsp baking powder and baking soda
1/4 tsp salt
3/4 cup sour cream
1 egg
1 tsp almond extract

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

Topping:
1/2 cup sliced almonds

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 thick 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.