Raspberry Cream Cheese Coffee Cake
From Campbell Ranch Inn, Geyserville, CA
Preheat oven to 350°. In large bowl, combine
flour and ¾ cup sugar; cut in butter until mixture resembles coarse
crumbs. Remove 1 cup of crumbs for topping; reserve. To remaining
crumb mixture add baking powder, baking soda, salt, sour cream, egg,
and almond extract; mix well. Spread butter in greased and floured
9-inch springform pan. In small bowl, combine cream cheese, 1/3 cup
sugar, and egg; spread evenly over batter in pan. Spoon jam evenly
over the cheese filling. Sprinkle reserve crumbs over top. Bake 1
hour or until cream cheese is set and crust is deep golden brown.
Cool 125 minutes; remove sides of pan and cool completely. Serve
warm or at room temperature.