Raspberry cream cheese coffee cake

Raspberry cream cheese coffee cake

Ingredients/Components

• sugar - 3/4 c
• cream cheese - 8 oz
• sour cream - 3/4 c
• butter or margarine - 3/4 c
• salt - 1/4 tsp
• flour
• almond extract - 1 tsp
• baking powder - 1/2 tsp
• baking soda - 1/2 tsp
• large egg - 1 item
• raspberry preserves - 1/2 c
• almonds, sliced - 1/2 c

How to make raspberry cream cheese coffee cake:

Preheat oven to 350°. Grease and flour 9-inch spring-form pan. Lightly spoon flour into measuring cup and level off to measure. In a large bowl, combine flour and sugar. Using pastry blender or fork, mix in softened (not melted) butter until it resembles coarse crumbs. Add baking powder, baking soda, salt, sour cream, egg and almond extract. Blend well. Spread batter over bottom of spring-pan and up sides, about 1 to 2-inches. Batter should be 1/2-inch thick on sides.

In a bowl, combine cream cheese, sugar and egg. Blend well and pour over batter in pan. Spoon preserves evenly over cream cheese. Combine crumbs and almonds; sprinkle over top. Bake at 350° for 45 to 55 minutes or until golden brown. Cool 15 minutes to allow to set.

Recipe categories: Breads, Breakfast, Coffee cakes.