Raspberry Cream Cheese Coffee Cake

Wonderful for breakfast or brunch…

smells divine.

Oven 350 degrees

2 1/4 cups flour

3/4 cups sugar

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

3/4 c. butter

3/4 cup sour cream

1 egg

1 t. almond extract

8 oz. cream cheese, soft

1/4 cup sugar

1 egg

1/2 cup raspberry jam

1/2 cup sliced almonds

Grease and flour bottom and sides of a 9 or 10 inch spring pan. Combine flour and 3/4 cup sugar. Cut in butter. Reserve 1 cup crumb mixture. To remaining mixture add baking powder, soda, salt, sour cream, 1 egg, and almond extract. Blend well. Spread batter over bottom and 2 inches up sides. Batter should be about 1/4 inch thick.

Combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well. Pour over batter. Spoon jam over. Combine crumb mixture and almonds, sprinkle on top. Bake at 350 for 45 to 55 minutes or until filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan.