Raspberry Cream Cheese Coffee Cake
Preheat oven to 350 degrees.
With an electric mixer, beat until smooth…
- 8 oz (1 block) cream cheese, room temperature
- ½ cup sugar
Mix well and set aside.
Meanwhile, in a mixing bowl, whisk together…
- 2 ¼ cups flour
- ¾ cup sugar
Cut in until crumbly…
- ¾ cup (1 ½ sticks) cold butter
REMOVE 1 CUP of flour, sugar, butter mixture and set aside
To the remaining crumbs add…
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Then add and mix with a fork…
- ¾ cup sour cream
- 1 egg
- 1 teaspoon almond flavoring
(The dough will be thick and sticky)
Spread dough into the bottom of well-greased spring form pan. (Use some flour on your hands to press dough into pan, and make a well with the dough going ½ - 1 inch up the sides of the pan.
Pour the cream cheese filling into the center of the batter. Drizzle with approximately ¼ - ½ cup of raspberry filling/jam.
Mix ½ cup sliced almonds into reserved crumbs and sprinkle over the top.
Place spring form pan on a foil lined baking sheet and bake for approximately 55 minutes (cream cheese mixture will not be totally firm).
Cool before serving.