Raspberry Cream Cheese Coffee Cake

I mentioned this recipe the other day in my Easter Wrap-up post. I like to make breakfast for us once a week, and that day can vary each week. For this week, I purchased the ingredients to make Raspberry Cream Cheese Coffee Cake.

Yum, yum, yum! This recipe turned out very good. For the sake of our health :), I won't be making it too often, but it was still really good! Actually, if I were to make it again, I would substitute yogurt for the sour cream; Splenda for the sugar; and topfen (Austrian ingredient) for the cream cheese, or at least a lighter version cream cheese.

Raspberry Cream Cheese Coffee Cake
Source: Taste of Home's Best Holiday Recipes, 2007, page 46.

2-1/4 cups all-purpose flour
3/4 cup sugar (or Splenda?)
3/4 cup cold butter (or margarine)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream (or yogurt?)
1 egg, beaten
1-1/2 teaspoons almond extract (I used vanilla)

Filling:
1 package (8 oz) cream cheese, softened
1/2 cup sugar (or Splenda?)
1 egg
1/2 cup raspberry jam
(1/2 cup slivered almonds)

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, salt, sour cream, egg, and almond extract; mix well. Spread in the bottom and 2 inches up the sides of a greased 9-in. springform pan.

For filling, combine the cream cheese, sugar, and egg in a small mixing bowl; beat well. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture.

Bake at 350 degrees for 55-60 minutes. Cole on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator. (Note: Tastes especially good the following days.) :)

Enjoy! Yield: 12 servings.