This is one of my favorite recipes and a perfect holiday morning treat. I usually bake one 9-inch cake but since this year our plans are changing with fewer family members, I made two 7-inch cakes and they are perfect for a smaller celebration. You can easily freeze these cakes after baking and cooled, thaw overnight.
Raspberry Almond Cream Cheese Coffee Cake
Ingredients
- 2 1/4 cups flour
- 1 cup sugar, divided
- 3/4 cup cold butter
- 1 cup sour cream
- 1 teaspoon almond extract
- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 8 oz. package cream cheese, softenend
- 1/2 cup seedless raspberry jam
- 1/2 cup slivered almonds
Instructions
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Preheat oven to 350 degrees. Butter and flour 1 – 9-inch or 2 – 7-inch springform pan(s). Whisk together 2 1/4 cups flour and 3/4 cup sugar in a large bowl. Cut butter into flour mixture until crumbly (this step can be done in your food processor – if using a food processor, pour the crumb mixture into a large bowl and continue). Reserve 1 cup of the above mixture for the topping. Add sour cream, almond extract, baking powder, baking soda, salt and 1 egg to the remaining crumb mixture, stir until blended. Spread dough over bottom and about 2 inches up the sides of the pan(s) to form the crust. Beat the cream cheese, remaining 1/4 cup sugar and remaining 1 egg with an electric mixer until smooth and creamy. Pour into the center of the dough in the pan and spread to cover the bottom. Spoon preserves in small dollops over the cream cheese. Add almonds to the reserved 1 cup of crumb mixture – stir until well incorporated. Sprinkle almond mixture over the cream cheese layer. Bake for 1 hour and 10 minutes for a 9-inch pan/1 hour for a 7-inch pan or until the filling is set and the cake is golden around the edges. Cool in pan on rack for 15 minutes. Remove sides and bottom on pan, serve warm or at room temperature. Store leftovers in refrigerator.