Raspberry-CreamCheese Coffee Cake

Today, I became a bakery chef at home. I tried this recipe a couple of times before and my husband loved it. He requested today, so I made it. The kitchen is HIS space, so there are some things I'm not sure where to find. I am slow in the kitchen but very clean when production goes on. So by the time when I put the dessert in the oven, the kitchen was spotless! Anyways, I just wanted to share the recipe here!

Prep Time: 25 min

Start to Finish: 1 hr 35 min

2 1/4 cup all-purpose flour

1 cup sugar

3/4 cup butter

3/4 teaspoon baking power

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1 teaspoon almond extract

2 eggs

1 pkg (8oz) cream cheese, softened

1/2 cup raspberry preserves

1/2 cup sliced almonds

1.  Heat oven to 350F. Grease bottom and side of 9-10 inch spring form pan with cooking spray; lightly flour. In large bowl, mix flour and 3/4 cup of the sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

2.  To remaining crumb mixture, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs until well blended. Spread batter in bottom and 2 inches up side (about 1/4 inch thick) of pan.

3.  In another small bowl, beat cream cheese, remaining 1/4 cup of sugar and 1 egg until well blended. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, mix reserved crumb mixture and sliced almonds; sprinkle over preserves.

 4.  Bake 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Put a stick in the middle, if nothing sticks it's ready. (preserve may stick, but that's ok). Cool 15 minutes. Remove side of pan; leave coffee cake on pan bottom. Serve warm or cool. Store in fridge.