In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside.
To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and up the sides of a 9 inch springform pan.
For the filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter; spoon raspberry jam on top around edge and not in center. Sprinkle with almonds and reserved crumbs.
Bake at 350 for 55-60 minutes. Let stand 15 minutes before removing sides from pan.
Originally Submitted
10/21/2007
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