Raspberry Coffeecake


  • 2-1/4 cups all-purpose flour

  • 3/4 cup sugar

  • 3/4 cup cold butter

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup sour cream

  • 1 egg, beaten

  • 1-1/2 teaspoons almond extract

  • FILLING:

  • 1 package (8 ounces) cream cheese, softened

  • 1/2 cup sugar

  • 1 egg

  • 1/2 cup raspberry jam

  • 1/2 cup slivered almonds

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
For the filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350� for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan. Yield: 12 servings.

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