Raspberry Cheese Coffee Cake Recipe

Coffee Cake Directions

Preheat oven and spray and flour your cake pan.

In a large mixing bowl combine the flour and sugar, mix well, then add in the cold butter.
Use a fork to mix butter into flour mixture until it resembles coarse crumbs.
Remove 1 cup of crumb mixture and set aside for later use.
Add to the remaining mixture, the baking powder, baking soda, salt, sour cream, egg and almond flavoring, mix until well blended.
Spread the coffee cake batter into your pan, trying to leave the sides higher than the middle.

In a mixing bowl beat the cream cheese and sugar until fluffy, add the egg and blend well.
Pour the cream cheese mixture over the crust.
Carefully spoon jam over cream cheese mixture.

Mix the reserved crumb mixture with the almonds.
Sprinkle over top of the cheese mixture.
Bake raspberry cheese coffee cake until it sets up and crust is golden brown.

Cool cheese cake for 15 minutes on a wire rack, remove the sides of springform pan.
Serve up raspberry cheese coffee cake while it is still warm. Refrigerate raspberry cake leftovers.

Recipe Serves: about 10