I made this coffee cake this morning, but I couldn't call it coffee cake. Because I got the lecture from my 4 year old about how we don't drink coffee, so I called it our "Breakfast Cake." I shouldn't be complaining about that, because I 'm glad that she is learning something that we're trying to teach her. Anyway, I didn't have raspberry jam so I used strawberry instead & it was great! And I had to bake it for longer that what it says, I think I did mine for about 65 minutes. Try it!
2 1/4 c flour
3/4 c sugar
3/4 c butter or marg., cold
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c sour cream
1 tsp. almond extract
1 egg
Filling Ingredients:
8 oz. pkg. cream cheese, softened
1 egg
1/4 c sugar
1/2 c sliced almonds
1/2 c raspberry preserves (seedless is preferred), beaten
Combine flour and sugar; cut in butter to resemble coarse crumbs. Reserve 1 cup. To remaining flour and sugar add baking powder, baking soda, salt, sour cream, almond extract, and one egg. Blend well. Spread in bottom of a greased 9" springform pan and up the sides 2". (Batter should be 1/4" thick on sides.)
For filling, combine cream cheese, sugar and one egg. Blend well. Pour into batter-lined pan. Carefully spoon preserves over cream cheese mixture. Combine reserved flour/sugar/butter mixture with almonds. Sprinkle over filling.
Bake in 350°F oven for 45-55 minutes. Filling should be set and crust golden. Yields 16 servings.
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