Raspberry-cream cheese coffee cake *jb

8 Servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour
1 cup Sugar
½ cup Plus 2 Tabl unsalted butter at room temperature
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
¾ cup Sour cream
1 teaspoon Almond extract
2 larges Eggs
8 ounces Cream cheese, softened
½ cup Raspberry perserves
½ cup Sliced almonds

Directions

Preheat oven to 350F. Grease and flour the bottom and sides of a 9-inch springform pan.

In a large bowl, combine the flour and ¾ cup of the sugar. Using a pastry blender or fork, cut in the batter until the mixture resembles coarse crumbs. Reserve 1 cup and set aside.

To the remaining crumb mixture, add the baking powder, soda, salt, sour cream, almond extract and 1 egg. Blend well. With oiled hands, gently pat the dough over the bottom and 1½ inches up the sides of the springform pan; the mixture will be a little sticky.

In a small bowl, combine the cream cheese, the remaining ¼ cup sugar, and 1 egg. Blend well. Pour into the batter-lined pan. In a small saucepan, warm the preserves. Carefully spoon the preserves evenly over the cream cheese mixture. Stir the sliced almonds into the reserved crumb mixture and sprinkle over the preserves. Bake for 45 to 55 minutes, or until the cream cheese filling is set and the crust is deep golden brown. Cool on a rack for 15 minutes, then remove from the pan. The cake can be served warm or cool, but it should be stored in the refrigerator.

Reprinted from Marcia Adam's Heirloom Recipes Cookbook.

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