Raspberry Cream Cheese Coffeecake

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Raspberry Cream Cheese Coffeecake

2 1/4 C. flour

3/4 C. sugar

3/4 C. butter

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

3/4 C. sour cream

1 t. almond extract

1 egg

8 oz. cream cheese

1/4 C. sugar

1 egg

3/4 C. raspberry jam

1/4 C. sliced almonds

Preheat oven to 350°F.

In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.

In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well. Pour in batter lined pan. Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.

Bake for 45 to 55 minutes.
 

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