The Humpherys Family

Raspberry Cream Coffee Cake

Recipe Added:  3/14/2012
2 1/4 cup flour
1 cup sugar, divided
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

3/4 cup sour cream
2 eggs
1 tsp almond extract
1 8-oz pkg cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350F. Grease and flour bottom and sides of a 9 or 10 inch spring form pan. In a large bowl combine flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Set aside 1 cup crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract and blend well. Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on the sides.

In a small bowl combine cream cheese, remaining 1/4 cup sugar and remaining egg, blending well. Pour over batter in pan. Carefully spoon preserves evenly over cream cheese filling. In a small bowl combine 1 cup reserved crumb mixture and almonds. Sprinkle over top. Bake 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes and remove sides of pan. Serve warm or cool: cut into wedges. Refrigerate any leftovers.
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