Raspberry-Cream Cheese Coffee Cake Recipe
1 (8 oz.) package cream cheese, softened
1/2 C. sugar
1 large egg
1 C. sour cream
1 t. almond extract
1 large egg, lightly beaten
2 1/2 C. all-purpose flour
1 t. baking powder
1 t. baking soda
3/4 C. sugar
3/4 C. butter
3/4 C. raspberry preserves, melted and cooled
3/4 C. sliced natural almonds
Preheat oven to 350° F. Grease and flour a 10-inch springform pan; set aside.
Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 1 egg; beat well. Set aside.
Combine sour cream, almond extract, and beaten egg; stir until well-blended. Set aside.
Combine flour and next 3 ingredients in a large bowl; cut in
butter with a pastry blender until mixture resembles coarse meal. Set aside 1
cup flour mixture. Add sour cream mixture to remaining flour mixture, stirring
just until dry ingredients are moistened.
Spoon batter into prepared pan, spreading evenly over bottom and 2 inches up sides of pan. Spread cream cheese mixture evenly over batter. Drizzle raspberry preserves over cream cheese mixture; sprinkle with reserved 1 cup flour mixture. Sprinkle almonds over flour mixture.
Bake for 50 minutes or until crust is golden. Cool in pan on a wire rack for 10 minutes. Remove sides of pan. Cut into wedges, serve warm.
Yield: one 10-inch coffee cake.
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