A springform coffee cake with cream cheese filling, raspberry preserves, and almond streusel.

Ingredients

Crust:

  • 2 1/4 cups flour
  • 3/4 cup sugar
  • 3/4 cup margarine or butter
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup sour cream
  • 1 tsp almond extract
  • 1/4 tsp salt
  • 1 egg

Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry preserves

Topping:

  • 1 cup reserved crumb mixture
  • 1/2 cup sliced almonds

Steps

  1. Preheat oven to 350 degrees.
  2. Grease and flour bottom and sides of 9-10" springform pan.
  3. Lightly spoon flour into measuring cup; level off.
  4. In large bowl, combine flour and 3/4 cup sugar.
  5. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
  6. Reserve 1 cup of crumb mixture.
  7. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well.
  8. Spread batter over bottom and 2 inches up sides of greased and floured pan (batter should be about 1/4" thick on sides).
  9. In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
  10. Pour into batter-lined pan.
  11. Carefully spoon preserves evenly over cream cheese mixture.
  12. In small bowl, combine reserved crumb mixture and sliced almonds.
  13. Sprinkle over preserves.
  14. Bake at 350 degrees for 45-55 min or until cream cheese filling is set and crust is deep golden brown.
  15. Cool 15 min.
  16. Remove sides of pan.
  17. Serve warm or cool.
  18. Cut into wedges.
  19. Refrigerate leftovers.