Blackberry Cream Cheese Coffee Cake Recipe

• 2 1/4 c. all-purpose flour
• 3/4 c. sugar
• 3/4 c. butter or possibly margarine
• 1/2 tsp baking pwdr
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 c. lowfat sour cream
• 1 x egg
• 1 tsp almond extract
• 1 pkt cream cheese softened, 8 ounce.
• 1/4 c. sugar
• 1 x egg
• 1/2 c. Blackberry preserves
• 1/2 c. sliced almonds

1. Heat oven to 350 .
2. Grease and flour bottom and sides of 9 or possibly 10 inch springform pan.
3. Lightly spoon flour into measuring c.; level off.
4. In large bowl, combine flour and 3/4 c. sugar.
5. Using pastry blender or possibly fork, cut in margarine till mix resembles coarse crumbs.
6. Reserve 1 c. crumb mix.
7. To remaining crumb mix, add in baking pwdr, baking soda, salt, lowfat sour cream, 1 egg, and almond extract; blend well.
8. Spread batter over bottom and 2 inches up sides of prepared pan.
9. Batter should be about 1/4 inch thick on sides.
10. In small bowl, combine cream cheese, 1/4 c. sugar and 1 egg; blend well.
11. Pour over batter in pan.
12. Carefully spoon preserves proportionately over cheese filling.
13. In small bowl, combine 1 c. reserved crumb mix and sliced almonds.
14. Sprinkle over top.
15. Bake at 350 for 45 to 55 min or possibly till cream cheese filling is set and crust is deep golden.
16. Cold 15 min.
17. Remove sides of pan.
18. Serve hot or possibly cold; cut into wedges.
19. Chill leftovers.
20. Breakfasts & Brunches

allpurpose, sugar, butter, baking pwdr, baking soda, salt, sour cream, egg, almond, cream cheese, sugar, egg, blackberry preserves, almonds

Taken from cookeatshare.com/recipes/blackberry-cream-cheese-coffee-cake-86373 (may not work)