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Print this Recipe    Coffee 44

Raspberry Cream Cheese Coffeecake
Yield: 8 Servings

2 1/4 c flour
3/4 c sugar
3/4 c butter
1/2 ts baking powder
1/2 ts baking soda
1/4 ts salt
3/4 c sour cream
1 ts 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 350F.

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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