Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake


2-1/4 cups Flour
3/4 cup Sugar
3/4 cup cold Butter

1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Sour Cream
1 tsp Almond Extract
2 Eggs
1 Pkg. (8 oz.) Cream Cheese, softened
1/4 cup Sugar
1 Egg
3/4 cup Mrs. Miller's Seedless Red Raspberry Jam
1/2 cup Almonds, sliced


Combine flour and sugar. Cut in butter with a pastry blender or food processor. Separate out 1 cup of crumbs and set aside. 

Add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg to remaining crumb mixture; blend well. In a 9”-10" spring-form pan, spread the batter over the bottom and 2" up the sides. (Batter should be 1/4" thick on sides). Combine cream cheese, sugar, and remaining 1 egg in a small bowl; beat well. Pour into batter-lined pan. Spoon jam carefully over cream cheese mixture. Add almonds to reserved 1 cup of Crumbs. Sprinkle over jam.

Bake at 350° for 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool. Remove sides of pan. Cut into wedges. Store in refrigerator.

Servings: 16