Baking Time
45 - 55 minutes |
Oven Temperature
350° F |
Pan Size
9" or 10" spring form pan |
2-1/4 cup all purpose flour
1 cup sugar, divided
3/4 cup butter, cold
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
2 eggs, divided
1 - 8 ounce cream cheese, softened
1/2 cup raspberry preserves
1/2 teaspoon almond extract
1/2 cup sliced almonds
  Preheat oven to 350 degrees. Grease bottom and side of 9" or 10" spring form pan with shortening or cooking spray; lightly flour. In food processor, mix flour, 3/4 cup of sugar and butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.
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.
In another small bowl, beat cream cheese, remaining 1/4 cup of sugar, almond extract 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.
Bake 45 to 55 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Removed side of pan; leave coffee cake on pan bottom. Serve warm or cool. Store in refrigerator.
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