Raspberry Cream Cheese Coffee Cake Recipe

Ingredients

Raspberry Cream Cheese Coffee Cake (from Debbie Shaffer; served at Maria’s for book club)

2 1/2 C all purpose flour

1/2 tsp. baking powder

1egg

3/4 C sugar

3/4 C butter

1/2 tsp. baking soda

1 tsp. almond extract

1/4 tsp. salt

3/4 C sour cream

1/2-3/4 cup raspberry jam

Preparation

Preheat oven to 350 degrees.

Combine flour and sugar. Cut butter mixture resembles course crumbs. Set aside 1 C of crumbs for topping below. Add baking soda, baking powder, salt,sour cream, egg, and almond extract to flour mixture. Mix well. Spread batter over bottom and up the sides of a greased and floured 9" spring-form pan. Add cheese filling, see below. Carefully spread raspberry jam over cheese filling. Add almond topping, see below. Bake 40-50 min. or until cheese filling is set and crust is golden brown. Cool 10-15 min and remove sides of pan.

Cheese Filling

8oz pkg. cream cheese, softened 1egg 1/4 C sugar Blend cream cheese, sugar and egg until smooth. Pour over the batter in pan.

Almond Topping

Mix reserved crumbs and 1/2C sliced almonds. Sprinkle over top before baking.