Raspberry Cream Coffee Cake

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Raspberry Cream Coffee Cake

 

2-1/4 cups all-purpose flour

3/4 cups sugar (use 1/2 cup)

3/4 cup butter or margarine

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sour cream (low fat)

1 egg, beaten (2 egg whites)

1-1/2 teaspoons almond extract

 

FILLING:

1 package (8 ounces) cream cheese, softened (use low fat)

1/2 cup sugar (use 1/4 c.)

1 egg (again you can substitute with no problems)

1/2 cup raspberry jam (use a fruit spread with no sugar)

1/2 cup slivered almonds

 

In a large mixing bowl, combine flour and sugar. Cut 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 2 inches 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.

 

Sprinkle with almonds and reserved crumbs.

 

Bake at 350 degrees for 55-60 minutes. Let stand 15 minutes before

removing sides from pan.

 

Yield: 9-12 servings. Can be made a day ahead.