Raspberry Cream Cheese Coffeecake

By moddie2bert

Ingredients

• 2 1/2 cups all purpose flour
• 3/4 cup sugar
• 1 1/2 sticks (12 tablespoons) butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 (8 oz) package cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup Stonewall Kitchen Raspberry Peach Champagne Jam
• 1/2 cup sliced almonds, for topping (optional)

Preparation

Step 1

Preheat oven to 350°F. Grease and flour a 9-inch springform pan. In a large bowl, combine flour and sugar; cut in the butter, using a pastry blender or 2 knives, until the mixture resembles coarse crumbs. Reserve 1 cup for topping. Add baking powder, soda, salt, sour cream, egg, and vanilla to remaining crumb mixture. Blend well. Spread dough over bottom and 2 inches up the sides of the springform pan. Dough should be ¼-inch thick on all sides. In a small bowl, combine cream cheese, sugar, and egg; blend well. Pour over dough in springform pan. Carefully spoon Raspberry Peach Champagne Jam evenly over cheese mixture. In a small bowl, combine the 1 cup reserved crumb mixture and the almonds, if using, and sprinkle over the top. Bake for 50 to 60 minutes, or until cream cheese filling is set and the crust is a deep golden brown. Cool in pan for 15 minutes. Remove the sides of the pan. Serve warm or cool. Cover and refrigerate leftovers.