Raspberry Cream Cheese Coffee Cake
2½ cups flour
¾ + ¼ cup sugar
¾ cup butter
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
1 + 1 egg
1 teaspoon almond extract
8 oz. cream cheese (room temperature)
¾ cup seedless raspberry preserves
Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan. Combine flour and ¾ cup sugar. Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside. To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well. Spread batter in pan. Combine cream cheese, ¼ cup sugar, and 1 egg and poor over batter in pan. Gently spoon preserves over cheese. Sprinkle reserved 1 cup of crumb mixture over all. Bake at 350 degrees 45 to 50 minutes or until cheese filling is set and cake is golden. Cool at least 15 minutes before removing sides of pan. Serve warm or cool.