Raspberry Cream Cheese Coffee Cake

• 2-1/4 cups All-purpose Flour
• 1 cup Sugar, Divided
• 3/4 cups Butter
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3/4 cups Sour Cream
• 2 whole Egg, Divided
• 8 ounces, weight Cream Cheese
• 1/2 cups Raspberry Preserves

1. Preheat the oven to 350u0b0F. Mix flour, 3/4 cup sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
2. Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9x13 baking pan.
3. Beat softened cream cheese, remaining 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.
4. Bake for 45-55 minutes until a knife inserted comes out clean.
5. Notes: If your raspberry jam is too thick to spread, thin it out with a few tablespoons of water until it's easily spreadable. I loved this cake fresh out of the oven but even more after it cooled down for a little bit.

allpurpose, sugar, butter, baking powder, baking soda, ubc, ube, egg, weight cream cheese, raspberry preserves

Taken from tastykitchen.com/recipes/desserts/raspberry-cream-cheese-coffee-cake/ (may not work)