Recipe - Raspberry-Cream Cheese Coffee Cake

2 One fourth cup Allpurpose flour
1 cup Sugar
One half cup Plus 2 Tabl unsalted butter
at room temperature
One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
Three fourths cup Sour cream
1 teaspoon Almond extract
2 lg Eggs
8 ounce Cream cheese, softened
One half cup Raspberry perserves
One half cup Sliced almonds

Preheat oven to 350F. Grease and flour the bottom and sides of a 9inch
springform pan.

In a large bowl, combine the flour and Three fourths cup of the sugar. Using a pastry
blender or fork, cut in the batter until the mixture resembles coarse
crumbs. Reserve 1 cup and set aside.

To the remaining crumb mixture, add the baking powder, soda, salt, sour
cream, almond extract and 1 egg. Blend well. With oiled hands, gently pat
the dough over the bottom and 1 One half inches up the sides of the springform
pan; the mixture will be a little sticky.

In a small bowl, combine the cream cheese, the remaining One fourth cup sugar, and
1 egg. Blend well. Pour into the batterlined pan. In a small saucepan,
warm the preserves. Carefully spoon the preserves evenly over the cream
cheese mixture. Stir the cut or sliced up almonds into the reserved crumb mixture
and sprinkle over the preserves. Bake for 45 to 55 minutes, or until the
cream cheese filling is set and the crust is deep golden brown. Cool on a
rack for 15 minutes, then remove from the pan. The cake can be served warm
or cool, but it should be stored in the refrigerator.

Reprinted from Marcia Adam's Heirloom Recipes Cookbook.
Posted to MMRecipes Digest V4 #238 by jewel1@ix.netcom.com (Julie
Bertholf) on Sep 7, 1997