2-1/4 c flour
3/4 c sugar
3/4 c butter
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c sour cream
1 egg, beaten
1-1/2 tsp almond extract
8 oz cream cheese, soft
1/2 c sugar
1 egg
1/2 c raspberry jam
1/2 c slivered almonds
In a large mixing bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Remove one cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and two inches up the side of a 9- inch springform pan. Beat together the cream cheese, sugar, and egg until smooth. Pour the filling over the batter; spoon raspberry jam over the top. Sprinkle with almonds and reserved crumbs. Bake at 350 for 55-60 minutes. Let stand 15 minutes before removing sides from pan. Makes 9-12 servings.
Note: other flavors of coffee cake can be made by using different flavors of jam. Try it with orange marmalade, strawberry or blueberry jam, or something more exotic like lemon curd or fig preserves. Even peanut butter would make a nice change of pace.
