Tuesday, September 4, 2007

Raspberry Cream Cheese Coffee Cake

2-¼ cups all-purpose flour
¾ cup sugar
¾ cup cold butter
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup sour cream
1 egg, beaten
1-½ tsp. almond extract


1 package (8 oz.) cream cheese, softened
½ cup sugar
1 egg
½ cup raspberry jam
½ cup silvered almonds

1) In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg and almond extract; mix well.

2) Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.

3) For the filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.

4) Bake at 350° for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.

Yield: 12 servings.

Recipe found in: The Taste of Home Cookbook

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