Raspberry Cream Cheese Coffee Cake

• Raspberry Cream Cheese Coffee Cake (from Debbie Shaffer; served at Maria's for book club)
• 2 1/2 C all purpose flour
• 1/2 tsp. baking powder
• 1egg
• 3/4 C sugar
• 3/4 C butter
• 1/2 tsp. baking soda
• 1 tsp. almond extract
• 1/4 tsp. salt
• 3/4 C sour cream
• 1/2-3/4 cup raspberry jam

1. Preheat oven to 350 degrees.
2. Combine flour and sugar.
3. Cut butter mixture resembles course crumbs.
4. Set aside 1 C of crumbs for topping below.
5. Add baking soda, baking powder, salt,sour cream, egg, and almond extract to flour mixture. Mix well.
6. Spread batter over bottom and up the sides of a greased and floured 9" spring-form pan.
7. Add cheese filling, see below.
8. Carefully spread raspberry jam over cheese filling. Add almond topping, see below. Bake 40-50 min. or until cheese filling is set and crust is golden brown.
9. Cool 10-15 min and remove sides of pan.
10. Cheese Filling
11. 8oz pkg. cream cheese, softened
12. 1egg
13. 1/4 C sugar
14. Blend cream cheese, sugar and egg until smooth.
15. Pour over the batter in pan.
16. Almond Topping
17. Mix reserved crumbs and 1/2C sliced almonds. Sprinkle over top before baking.

cream cheese coffee, flour, baking powder, sugar, butter, baking soda, almond extract, salt, sour cream, raspberry

Taken from www.epicurious.com/recipes/member/views/raspberry-cream-cheese-coffee-cake-50085577 (may not work)