I love it when I make a new recipe and it becomes a permanent addition to the collection. The coffee cake recipe is a nice breakfast but also perfect to bring to others or a great new food tradition. This was enjoyed by many (including me) at a baby shower for my sister. I can't wait to make it again!
Raspberry Almond Coffee Cake
Adapted slightly from allrecipes.com
(printable recipe)
2 1/4 cups all purpose flour
3/4 cup sugar
3/4 cup cold butter, sliced in tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract
Filling:
1 - 8 ounce package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup sliced almonds
Preheat oven to 350 F. Coat a 10" spring form pan with non-stick cooking spray.
In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of mixture and set aside. To the remainder, add baking powder, baking soda and salt. Mix. Add sour cream, egg and almond extract. Mix well.
Spread the batter in the bottom of the spring form pan and press slightly up sides of pan.
In a small bowl, combine the cream cheese, sugar and egg to make the filling. When blended well, pour over batter in pan.
Carefully distribute teaspoonfuls of raspberry jam over filling. Place 1/4 cup of almonds across top of jam and filling. Sprinkle reserved crumbs evenly across the top. Evenly distribute the remaining 1/4 cup of almonds across the crumb topping.
Bake for 50-55 minutes until sides are golden brown and center is set. Let stand 15 minutes before removing sides from pan.
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