Raspberry Double Cream Coffee Cake (Duvward Johnson)

By LADONMANK

Ingredients

• CAKE
• 2 1/4 cup flour
• 3/4 cup sugar
• 3/4 cup butter, softened
• 1 egg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon almond extract
• FILLING
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup raspberry preserves
• 1/2 cup sliced almonds

Preparation

Step 1

Heat oven to 350. In large mixing bowl, stir together flour and 3/4 cup sugar;cut in butter until crumbly. Reserve 1 cup crumb mixture for topping. Add sour cream, egg, baking powder, baking soda, salt and almond extract to remaining crumb mixture. Beat at medium speed, scraping bowl often, or until will mixed (1 to 2 minutes). Spread batter over bottom and 2 inches up side of greased and floured 9 inch springform pan.

In small bowl, combine 1/4 cup sugar, cream cheese and egg. Beat at medium speed until smooth. Spread cream cheese mixture over batter to within 1/2 inch from edge. Spread preserves over cream cheese mixture. Sprinkle almonds and reserved crumb mixture over preserves. Bake for 45 to 60 minutes or until cream cheese filling is set and cake is golden brown. Cool 15 minutes; remove side of pan. (Center will settle slightly.) Serve warm or cold. Store refrigerated. Yield: 16 servings