Raspberry Cream Cheese Coffee Cake

This one really is from AllRecipes.com. See the original recipe here.

My sister Gail found this recipe.

2 1/4 cups all-purpose flour
3/4 cup white sugar
3/4 cup unsalted butter, cut into 1-inch pieces

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg

1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg

1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350F. Grease and flour a 9-inch spring-form pan.

Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs.

Remove 1 cup of mixture from food processor and set aside.

To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth.
Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Wipe out processor bowl and use it to beat cream cheese, 1/4 cup sugar, and 1 egg together until smooth; pour into batter-lined pan and spread evenly.

Spread raspberry preserves carefully over cheese filling.

Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.

Bake until filling is set and crust is deep golden brown, 45-55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Optional – drizzle top with a mixture of 1 cup confectioner’s sugar, 1 tsp. almond extract and enough water to make pourable.


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