June 10, 2011

Raspberry Cream Cheese Coffee Cake

I make this delectable cake for every tea or ladies luncheon I have. It freezes well too.

2-1/2 cups flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg
1 teaspoon almond extract

1 package ( 8 ounces) cream cheese
1/4 cup sugar
1 egg
1/2 cup raspberry jam

1/2 cup sliced almonds

In a large bowl, combine flour and sugar. Cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. To the remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 inches up the sides of a greased and floured 9-inch spring form pan. (Batter should be 1/4 inch thick on sides.) In a small mixing bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over the batter in pan. Carefully spoon jam evenly over cheese filling. In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350 for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.

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