Raspberry Cream Cheese Coffee Cake
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter or margarine
1/2 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1/4 cup granulated sugar
1 (8 oz.) package cream cheese, softened to room temperature
1/2 cup raspberry preserves
Preheat oven to 350 degrees F. Grease and flour bottom and sides of a 9-inch springform pan; set aside.
In a large bowl combine flour and 3/4 cup sugar. with a pastry blender cut in butter or margarine until mixture resembles coarse crumbs. Reserve 1 cup of this mixture for topping, and place in small bowl. To the remaining flour/butter mixture, add baking powder, baking soda and salt. In a separate bowl, combine sour cream, almond extract and egg. Mix well and stir into flour mixture. Pour into prepared pan. In a medium bowl combine softened cream cheese and egg; add 1/4 cup sugar and raspberry preserves. Mix until well combined. Pour over batter in springform pan. Over the top of this sprinkle the reserved crumb mixture.
Bake for 45 – 55 minutes, or until mixture tests done, with crust golden brown.
Place cake on wire rack and cool completely before trying to remove the cake from the pan.