Raspberry Cheese Coffee Cake
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter||1 1⁄4 Cup (20 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Almond extract||1 Teaspoon|
|Cream cheese||1 , softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Almonds||1⁄2 Cup (8 tbs), sliced|
Preheat oven to 350° F.
Grease and flour bottom and sides of Springform Pan; set aside.
Prepare crust: Combine flour and 3/4 cup sugar in Batter Bowl.
With Pastry Blender, cut in butter until mixture resembles coarse crumbs.
Set aside 1 cup crumb mixture.
To remaining crumb mixture, add sour cream, two eggs, baking powder, baking soda, salt and almond extract.
Stir until smooth, then spread evenly over bottom and up 1 inch of sides in prepared pan.
Prepare filling: Mix cream cheese until smooth with 1/4 cup sugar and the remaining egg in Batter Bowl; pour into crust.
Spoon preserves evenly over cream cheese mixture.
Stir almonds into reserved crumb mixture and sprinkle over preserves.
Bake 55 to 65 minutes, or until cream cheese filling is set and crust is golden brown.
Cool to room temperature in Springform Pan, then release collar and remove.
Serve warm, cut into wedges.
Or refrigerate, covered in plastic wrap.