Chyrel's Recipes From Friends
Raspberry Cream Coffee Cake

2 1/4 cups flour
3/4 cup sugar
3/4 cup unsalted butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 each egg
8 ounces cream cheese -- softened
1/4 cup sugar
1 each egg
3/4 cup raspberry jam
1/4 cup almonds -- sliced

Heat oven to 350 degrees.

Line the bottom of a 9- or 10-inch spring form pan with waxed or parchment paper. Grease and flour pan.

In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the crumbs.

To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 2 inches up sides of pan.

In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well. Pour in batter-lined pan.

Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.

Bake for 45-55 minutes.

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