Yvonne Belisle
September 27th, 2002, 10:29 PM
Raspberry Cream Cheese Coffeecake
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 tsp almond extract
1 egg
8 oz. cream cheese
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almonds
Preheat oven to 350F. In a large bowl, combine flour and 3/4 cup sugar.
Using pastry blender, cut in butter until mixture resembles coarse
crumbs.
Reserve 1 cup of crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour
cream, almond extract, and 1 egg. Blend well. Spread batter over bottom
and
1 1/2 inches up sides of greased and floured 9 inch springform pan.
Batter
should be about 1/4 inch thick on sides.
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
to 55 minutes.
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 tsp almond extract
1 egg
8 oz. cream cheese
1/4 cup sugar
1 egg
3/4 cup raspberry jam
1/4 cup sliced almonds
Preheat oven to 350F. In a large bowl, combine flour and 3/4 cup sugar.
Using pastry blender, cut in butter until mixture resembles coarse
crumbs.
Reserve 1 cup of crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour
cream, almond extract, and 1 egg. Blend well. Spread batter over bottom
and
1 1/2 inches up sides of greased and floured 9 inch springform pan.
Batter
should be about 1/4 inch thick on sides.
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
to 55 minutes.