Raspberry Cheese Coffee Cake

Raspberry Cheese Coffee Cake by my friend Jody Edwards

(This is a good one for Easter or Mothers Day)

CRUST:
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sour cream
1 tsp. almond extract
1 egg

FILLING:
1 block cream cheese/ (8 oz) softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350. Grease and flour bottom and sides of Springform pan. In a large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Save 1 cup of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and egg; mix. Spread batter over bottom and 2" up sides of pan. In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batterlined pan. Carefully spoon preserves evenly over cream cheese mixture. In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake for 45 - 55 min. or until cream cheese filling is set and crust is golden brown. Cool 15 min. Remove sides of pan. Cut into wedges to serve. Refrigerate.


This message was edited Feb 15, 2004 6:27 PM