Raspberry Almond Coffee Cake
 
 
Author:
Ingredients
  • 2¼ c. all-purpose flour
  • ¾ c. granulated sugar
  • ¾ c. unsalted butter, cold
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ c. sour cream
  • 1 tsp. almond extract
  • 1 egg
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ c. granulated sugar
  • 1 egg
  • ½ c. raspberry preserves
  • ½ c. sliced almonds
Instructions
  1. Preheat oven to 350° F. Grease and flour bottom and sides of a 9 or 10-inch springform pan.
  2. In a large bowl, combine the flour and ¾ c. sugar; mix well. With a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture.
  3. To 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 (about ¼-inch thick) of greased and floured pan.
  4. In small bowl, combine cream cheese, ¼ c. sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.
  5. Bake at 350° F for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes, remove sides of pan. Store in the refrigerator once it has cooled completely. Can be served warm or cool.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/raspberry-almond-coffee-cake/