Raspberry Cream Cheese Coffee Cake

A few days ago I posted a coffee cake recipe that is really yummy. Here is another one that I like to make. It is also a cake that is a specialty of a B & B. This is like a big cheese Danish that you slice. I love the almond flavor in the cake. Also, this works fine with Neufchatel (1/3 less fat) cream cheese. And I do use low-fat sour cream. Try using the Polaner All-Fruit spread for this. I think it is a little better for you. Or if you choose a sugar free jam, I don't think it would make a difference to the recipe. Anywhere you can cut back, try to do it. I am going to try this using Splenda as I would like to take it to the nursing home residents for a treat. If you like cheese Danish, this is a must try.
Raspberry Cream Cheese Coffee Cake

presented by Prairie Path Guest House
Coffee Cake:

2 1/2 cups all-purpose flour

3/4 cup sugar

3/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup dairy sour cream

1 egg

1 teaspoon almond extract

Filling:

1 package (8 oz.) cream cheese, softened

1/4 cup sugar

1 egg

1/2 cup raspberry jam
Topping:
1/2 cup sliced almonds
In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs.

Remove 1 cup crumbs for topping.

To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well.

Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thick on sides.)

In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well.

Pour over batter in the pan. carefully spoon jam evenly over cheese filling.

In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top.

Bake at 350° for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown.

Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.