Raspberry Cream Cheese Coffee Cake

 

Since I still had some sour cream and cream cheese left over from Zeynep's weekend baking project with her friends, I decided to make this coffeecake. I made it many times before, so the preparation went smoothly. Unfortunately, once I put it in the oven, I got caught up with other things and totally forgot about it. When it finally came out half an hour too late, the crust had turned almost brown, and the beautiful layers of cream cheese and jam were dispersed in the batter. I am thankful that it still tasted good. I took many pictures of the cake, but since none of them did any justice to how it could turn out if it were not for my carelessness, in the end I scanned the picture from the Pillsbury booklet the recipe came from. You'll see it at the bottom of this post.

2 1/4 c flour
3/4 c sugar
3/4 c (12 tbs or 1 1/2 sticks)butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c dairy sour cream (or yogurt)
1 tsp almond extract
1 egg
8 oz cream cheese, softened
1/4 c sugar
1 egg
1/2 raspberry preserves (I used strawberry preserves)
1/2 c sliced almonds

Heat oven to 350F. Grease and flour bottom and sides of 9 or 10-inch springform pan. For the cheese filling, combine cream cheese, 1/4 c sugar and 1 egg in small bowl; blend well. Set aside.

In large bowl, combine flour and 3/4 c sugar. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 c of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. [The batter should be 1/4 inch (0.65 cm) thick on sides.] Pour reserved cheese mixture into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture (This is easier if you warm the preserves a little). In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake at 350F for 45-55 minutes or until cream cheese filling is set and the crust is deep golden brown (but never until it is really brown :-) ) Cool somewhat before you remove the sides of pan. Equally delicious served warm or cool.