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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 1/4 tsp. salt 3/4 c. sour cream 1 egg 1 tsp. almond extract 8 oz. pkg. cream cheese, softened 1/4 c. sugar 1/2 c. raspberry preserves 1/2 c. sliced almonds Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10-inch spring-form pan. Lightly spoon flour into measur- ing cup, level off. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup mix. To remaining mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2-inches up sides of pan (1/4-inch thick on sides). In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend mix. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling. In small bowl, mix 1 cup reserved crumb mix and slice almonds. Sprinkle over top. Bake at 350 degrees for 45 to 50 minutes or until cream cheese is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cold. Serves 16. Refrigerate leftovers. 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. |