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Raspberry Cream Cheese Coffeecake Recipe


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     Raspberry Cream Cheese Coffeecake

Category   Desserts - Breads
Sub Category   None
Servings   9-12

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine
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
8 oz. pkg. cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

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.

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