Shelly's Recipe

RASPBERRY CREAM CHEESE COFFEE CAKE

Category: Coffee Cake

2 1/2 cups flour
1 cup sugar, divided
12 tbsp. butter
1/2 cup sliced almonds
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sour cream
1 egg, lightly beaten, plus 1 more egg for the filling
1 tsp. vanilla extract
1 (8 oz.) pkg. cream cheese, softened
1/2 cup Stonewall Kitchen Raspberry Peach Champagne Jam

In a large bowl, combine flour and 3/4 cup sugar; using a pastry blender or two knives, cut in the butter until coarse crumbs form. Remove 1 cup of crumb mixture to a small bowl; stir in almonds and set aside.

To large bowl, blend baking powder, soda, salt, sour cream, beaten egg and vanilla with the remaining crumb mixture. Spread dough 1/4 inch inch thick over bottom and 2 inches up the sides of a greased and floured 9 inch springform pan. In a small bowl, blend cream cheese, remaining sugar, and reserved egg; pour over dough. Carefully spoon Raspberry Peach Champagne Jam evenly over cheese mixture. Sprinkle almond crumb mixture on top. Bake at 350 until filling is set and the crust is deep golden brown (50-60 min.). Cool in pan 15 min. and then remove the sides of the pan. Serve warm or cool. Cover and refrigerate leftovers. Serves: 8