Raspberry-cream cheese coffee cake^

1 servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour
¾ cup Sugar
¾ cup Butter or margarine
½ teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Almond extract
¾ cup Sour cream
3 larges Eggs
1 pack (8oz) cream cheese,
Softened
¼ cup Sugar
⅓ cup Seedless raspberry
Preserves
½ cup Sliced almonds

Directions

Mix flour and ¾ c sugar; with a pastry blender cut in butter until crumbly.

Reserve 1 cup.

Add to the remaining mixture, baking powder, soda, almond extract, sour cream, and 1 egg; stirring well. Firmly press evenly onto bottom and 2" up sides of a greased 10" springform pan.

Remaining 2 eggs, cream cheese, and ¼ cup suger; beat at medium speed with an electric mixer. Spoon into crust filling.

Reserved flour mixture and slice almond, and sprinkle over preserves.

Bake at 350F. 45-50 minutes or until set. Cool in pan 15 minutes on a wire rack. Remove sides of pan;and cool completely.

Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw 12-95

Submitted By CAROLYN SHAW On 12-29-95

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