Blackberry Cream Cheese Coffee Cake
Posted by: Mary Ellen Thu, 27 May 2004, at 8:09 p.m.
2-1/4 cups flour
3/4 cup butter
1/3 teaspoon baking soda
3/4 cups sour cream
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup sugar
3/4 cup blackberry preserves (can substitute cherry preserves)
1/2 cup sliced almonds
Preheat oven to 350 degrees. Grease and flour 9- or 10-inch springform pan.
Cake: Lightly spoon flour into measuring cup; level off. In a large bowl,
combine flour and sugar. Using a pastry blender, cut in butter until mixture
resembles coarse crumbs. Reserve 1 cup of crumb mixture. To remaining crumb
mixture, add the rest of the cake ingredients; blend well. Spread batter over
bottom and 2 inches up side of pan.
Filling: In a small bowl, combine cream cheese, sugar, and egg; blend well. Pour
over cake batter. Spoon preserves carefully and evenly over cream cheese
mixture. In another small bowl, combine reserved crumbs and sliced almonds.
Sprinkle over preserves.
Bake at 350 degrees for 45 to 55 minutes or until cream cheese filling is set
and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or