Raspberry Cream Cheese Coffee Cake
Servings 1 cake
Ingredients
- 2 ¼ cups all purpose flour
- 1 cup sugar divided
- ¾ cup salted butter cubed
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sour cream
- ¾ tsp pure almond extract
- 2 large eggs divided
- 1 8 oz cream cheese softened
- ½ cup raspberry preserves
- ½ cup slivered almonds
Instructions
- Preheat the oven to 350°F. Butter and flour a 9.5 or 10-inch deep dish spring form tart pan or spray with baking spray. Set aside.
- Sift together the flour and ¾ cup of sugar. Using two forks or a pastry blender, cut butter into flour until it resembles coarse crumbs.
- Remove 1 cup, mix with the slivered almonds. Set aside.
- To the remaining mixture add the baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Stir until blended, then spread onto the bottom and up the sides of the prepared spring form pan. The mixture should go 2 inches up the side of the pan.
- In a separate bowl, using an electric mixer, whip together cream cheese, ¼ cup sugar and remaining egg. Spread over the crust.
- Carefully spread the raspberry preserves over cream cheese. Sprinkle with the reserved crumbs and slivered almonds.
- Bake for 45 to 55 minutes or until filling is set when gently shaken and the crust is golden brown. Cool on a rack 20 minutes.
- Remove the sides of pan and cool completely. Alternately this cake may be served warm or chilled. Store leftovers chilled.