Raspberry Cream Cheese Coffee Cake

From the Taste of Home Cookbook

• 2 1/4 cups flour
• 3/4 cup sugar
• 3/4 cup cold butter
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sour cream
• 1 egg, beaten
• 1 1/2 tsp almond extract (we used vanilla)

Filling:

• 1 package (8-oz) cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1/2 cup raspberry jam
• 1/2 cup slivered almonds (optional...since we didn't have any)

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 the sour cream, egg and almond or vanilla extract; mix well.
2. Spread in the bottom and 2 inches up the sides of a greased 9-inch spring-form pan.
3. For the filling, in a small bowl, beat cream cheese, sugar and egg until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
4. Bake at 350 degrees for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.

Note to Self: Chris made this for dessert the other night. We didn't have almonds or almond extract so he substituted vanilla for the extract and omitted the almonds. We also didn't have any raspberry jam so he used marionberry jam. This was FANTASTIC!! We'll definitely be having this again!

Yield: 12 Servings

Nutritional Facts: 1 serving equals 437 calories, 24g fat (13g saturated fat), 97mg cholesterol, 358mg sodium, 49g carbohydrate, 1g fiber, 6g protein.