the darker the berry...

the sweeter your day~

sour cream coffee cake

2-1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup cold butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sour cream

1 egg, beaten

1-1/2 teaspoons almond extract

FILLING:

1 (8-oz.) package cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup raspberry jam

1/2 cup slivered almonds

Confectioners' sugar (optional)

Directions:

1) In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, baking soda and salt. Add sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.

2) To make filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.

3) Bake at 350 degrees F for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around edge of pan to loosen; remove sides from pan. Dust top with confectioners' sugar if desired. Yield: 8 servings.