Raspberry Cream Cheese Coffeecake

• Vegetarian

• Refrigerated

  • 2 Egg

• Condiments

  • 1/2 cup Raspberry jam

• Baking & Spices

  • 1 1/2 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/4 cups Flour
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 3/4 cup Butter
  • 1 (8 ounce package Cream cheese
  • 3/4 cup Sour cream

Found on thatskinnychickcanbake.com

Description

Ingredients

• 2¼ cups flour
• ¾ cup sugar
• ¾ cup cold butter
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sour cream
• 1 egg, beaten
• 1½ teaspoons almond extract
• 1 (8 ounce) package cream cheese, at room temperature
• ½ cup sugar
• 1 egg
• ½ cup raspberry jam
• ½ cup slivered almonds

Directions

• Combine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Mix in the sour cream, egg and almond extract. Spread in the bottom and 2 inches up the sides of a greased 9-inch springform pan.
• For the filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter. Spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
• Bake at 350º for 55-60 minutes. Cool for 15 minutes. Run knife around edge of pan to loosen, then remove side to serve.