Raspberry Cream Cheese Coffee Cake

 

2 1/4

cups Gold Medal® all-purpose flour

1

cup sugar

3/4

cup cold butter or margarine

1/2

teaspoon baking powder

1/2

teaspoon baking soda

1/4

teaspoon salt

3/4

cup sour cream

1

teaspoon almond extract

2

eggs

1

package (8 oz) cream cheese, softened

1/2

cup raspberry preserves

1/2

cup sliced almonds

• 1 Heat oven to 350°F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour.
• 2 In large bowl, mix flour and 3/4 cup of the sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture in small bowl.
• 3 To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
• 4 In small bowl, beat cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with spoon. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese filling. Add almonds to reserved crumb mixture; sprinkle over preserves.
• 5 Bake 45 to 55 minutes or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Store in refrigerator.