Raspberry Cream Cheese Coffee Cake

By msweeney

Ingredients

• 2 1⁄4 cups flour
• 3 ⁄4 cup sugar
• 3 ⁄4 cup butter (light stick butter works fine!)
• 1 ⁄2 teaspoon baking powder
• 1 ⁄2 teaspoon baking soda
• 1 ⁄4 teaspoon salt
• 3 ⁄4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
• 1 teaspoon almond extract
• 1 egg
• 8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)
• 1 ⁄4 cup sugar
• 1 egg
• 3 ⁄4 cup raspberry jam (I use sugar free)
• 1 ⁄4 cup sliced almonds

Details

Servings 1
Preparation time 20mins
Cooking time 70mins
Adapted from food.com

Preparation

Step 1

Preheat oven to 350°F.

In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.

Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.

In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.

Pour in batter lined pan.

Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.

Bake for 45 to 55 minutes.