I wanted to try this new coffee cake for our Christmas morning brunch. I made it on the 24th. It is definitely a keeper!
2 1/2 c. flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 tsp. almond or vanilla extract
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla or extract
1 c. seedless raspberry jam
1/2 c. sliced almonds
In large bowl combine flour and sugar; cut in butter until coarse. Remove 1 cup of crumbs for topping. To remaining crumbs, add baking powder and soda, salt, sour cream, egg and extract. Blend well. Spread batter over bottom and 2" up sides of greased and floured 9" springform pan. Batter should be 1/4" thick on sides.
In small bowl combine cream cheese, 1/4 cup sugar and egg; blend well. Pour on top of crust.
Spoon jam evenly over cheese filling.
In small bowl combine crumb mixture and almonds; sprinkle over top of coffee cake.
Bake at 350 degrees for 45 to 50 minutes or until cream cheese is set and crust is deep brown. Cool. Remove sides of pan and serve.