Raspberry Cream Cheese Coffee Cake

• 3/4 cup sugar
• 3/4 cup butter
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup dairy sour cream
• 1 egg
• 1 tsp almond extract
• 1 package (8 oz.) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup raspberry jam
• 2 1/2 cups all-purpose flour
• 1/2 cup sliced almonds for topping

In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thich on sides.) In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in the pan. carefully spoon jam evenly over cheese filling. In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top. Bake at 350° for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

Our Raspberry Cream Cheese Coffee Cake was featured at a dinner in the UGA Dining Commons for A Sunset Breakfast at the University of Georgia to 8700 people!! We are honored to have had that priviledge for our favorite Coffee Cake.