Serves: 9
Total Calories: 559
In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract mix well. Spread in the bottom and 2 in. up the sides of a 9-in. springform pan. For the filling, beat cream cheese, sugar and egg in a small bowl mix well. Pour over batter spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350° for 55-60 minutes. Let stand 15 minutes before removing sides from pan.
© Copyright Reiman Publications, 1993-1997
This Raspberry Cream Cheese Coffee Cake recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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