Raspberry-Cream Cheese Coffee Cake

Here is the February recipe from my baking calendar. I love this coffee cake. This was a hit with all my co-workers. I think I need to plan a brunch and have this and the main attraction.

Raspberry-Cream Cheese Coffee Cake

2 1/4 c flour
1 c sugar
3/4 c butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream
1 tsp almond extract
2 eggs
1 pkg cream cheese, softened
1/2 c raspberry preserves
1/2 c sliced almonds

Heat oven to 350 degrees. Grease bottom and side of 9" or 10" spring form pan with shortening or cooking spray; lightly flour. In large bowl, mix flour and 3/4 cup of the sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

To remaining crumb mixture, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs until well blended. Spread batter in bottom and 2" up side (about 1/4 inch thick) of pan.

In another small bowl, beat cream cheese, remaining 1/4 cup of sugar and 1 egg until well blended. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, mix reserved crumb mixture and sliced almonds; sprinkle over preserves.

Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove side of pan; leave coffee cake on pan bottom. Serve warm or cool. Store in refrigerator.

No alterations with this recipe.