Raspberry Cream Cheese Coffee Cake
2 1/4 c white whole wheat flour
3/4 c sugar
3/4 c cold butter/marg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (i omit)
3/4 c sour cream (light or yogurt)
1 egg beaten until lightly fluffy
1 1/2 tsp almond extract
1 light cream cheese (8oz)
1/2 c sugar
1 tsp almond extract
1/2 c raspberry jam
1/2 cup fresh raspberries (optional) (1/2 to 1)
1/2 c slivered or sliced almonds
Use a 9-in. spring form pan, lightly greased w/non-stick spray. Pre heat oven to 350*.
In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, STIR, add sour cream, egg, and almond extract; mix well; spread in the bottom and 2 in. up sides of prepared pan.
In small bowl, beat cream cheese, sugar and egg, mix in almond extract; spread raspberry jam over base, sprinkle fresh raspberries over jam, pour cream cheese mixture over jam/berries. Sprinkle with set aside crumbs and sliced almonds.
4. Bake at 350 degrees for 55-60 min. Let stand 15 min., carefully run a thin knife around edges to loosen from pan. Remove pan side and let cool.
If keeping for several days, store in refrigerator due to the cream cheese.