Raspberry Cream Cheese Coffee Cake
This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.
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INGREDIENTS
Nutrition- 2 1⁄4cups flour
- 3⁄4cup sugar
- 3⁄4
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
- 3⁄4
- 1teaspoon almond extract
- 1
- 8
- 1⁄4cup sugar
- 1
- 3⁄4cup raspberry jam (I use sugar free)
- 1⁄4cup sliced almonds
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DIRECTIONS
- 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.
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