Raspberry Cream Cheese Coffee Cake

By carvalhohm2

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup margarine or butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 1 teaspoon almond extract
• 1 egg
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup raspberry preserves
• 1/2 cup sliced almonds

Details

Servings 16
Cooking time 95mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine flour and 3/4 cup sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of greased and floured pan.

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.

Bake at 350°F. for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.

Enjoy this coffee cake as a bread accompaniment or as a brunch dessert.