Raspberry Cream Cheese Coffee Cake

From Campbell Ranch Inn, Geyserville, CA

• 2 ½ cups all purpose flour
• ¾ cup granulated sugar
• ¾ cup cold butter
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sour cream
• 1 egg, lightly beaten
• 1 tsp almond extract

Filling:

• 8 oz cream cheese
• ¼ cup granulated sugar
• 1 egg, slightly beaten
• ½ cup raspberry jam

Preheat oven to 350°. In large bowl, combine flour and ¾ cup sugar; cut in butter until mixture resembles coarse crumbs. Remove 1 cup of crumbs for topping; reserve. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg, and almond extract; mix well. Spread butter in greased and floured 9-inch springform pan. In small bowl, combine cream cheese, 1/3 cup sugar, and egg; spread evenly over batter in pan. Spoon jam evenly over the cheese filling. Sprinkle reserve crumbs over top. Bake 1 hour or until cream cheese is set and crust is deep golden brown. Cool 125 minutes; remove sides of pan and cool completely. Serve warm or at room temperature.
Twelve servings

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