Friday, November 6, 2009

Raspberry Almond Cream Cheese Coffee Cake

Best. Ever. Yum! From my GraME's Highschool friend Joyce.


Crumb Mix, cut in butter
2 ½ cups flour
¾ cup sugar
¾ cup butter

Reserve 1 cup crumb mix, then add:
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup Sour Cream
1 egg
1 tsp almond extract

Cream Cheese Mixture:
8oz cream cheese softened
¼ cup sugar
1 egg

Carefully spoon over:
½ cup Raspberry Preserves

Add Almonds to crumb mix and top:
½ cup sliced almonds

Grease and flour bottom and sides of a 9 inch spring form pan. Combine Flour, ¾ cup sugar, and cut in the butter. Reserve 1 cup crumb mix. To remaining crumb mix, add baking powder, soda, salt, sour cream, 1 egg and almond extract. Blend well. Spread batter over bottom and 2 inches up the sides of prepared pan. Batter should be about ¼ in thick on sides. Combine cream cheese, ¼ cup sugar and 1 egg. Blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling. Combine 1 Cup reserved crumb mix and sliced almonds. Sprinkle over top. Bake 350 45-50 min till filling is set and crust is golden. Cool 15 min. Removes sides of pan. Serve warm.