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RASPBERRY CREAM CHEESE COFFEE CAKE 2 1/4 c. flour 3/4 c. sugar 3/4 c. butter 1/2 tsp. baking powder 1/2 tsp. baking soda 3/4 c. sour cream 1/2 c. raspberry preserves 1/2 c. sliced almonds 1 tsp. almond extract 1 (8 oz.) pkg. cream cheese, softened Heat oven to 350 degrees. Grease and flour bottom and sides of a 9 or 10-inch spring-form pan. In large bowl combine flour and sugar. Cut in margarine until mixture resembles coarse bread crumbs. Reserve out one cup. To remaining mixture add baking powder, baking soda, sour cream, 1 egg and almond extract. Blend well. Spread batter over bottom and 2 inches up sides of pan. In small bowl combine cream cheese, 1/4 cup sugar and 1 egg. Blend well and pour over batter in pan. Carefully spoon preserves evenly over cheese filling. In small bowl combine the one cup reserved crumb mixture and sliced almonds. Sprinkle over top. Bake at 350 degrees for 45 to 55 min- utes. Cream cheese filling should be set and crust is brown. Cook 15 minutes. Remove sides. Serve warm or cold. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |