Raspberry Cream Cheese Coffee Cake

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Batter:
2½ C. All purpose flour
¾ C. sugar
¾ C. butter
½ t. baking powder
½ t. baking soda
¼ t. salt
¾ C. sour cream
1 egg
1 t. vanilla extract

Filling:
8 oz. cream cheese
¼ C. sugar
1 egg
½ C. raspberry jam

Topping:
½ C. sliced almonds

Preheat oven to 350 degrees Fahrenheit.

Preheat oven to 350 degrees. In a large bowl, combine the flour and the sugar. Cut the butter in using a pastry blender until the mixture resembles coarse crumbs. Reserve 1 cup of the crumbs for the topping. To the remaining crumb mixture and the baking powder, baking soda, salt, sour cream, egg, and vanilla extract. Blend well. Spread the batter over the bottom and 2″ up the sides of a greased and floured 9″ springform pan. (I used and 8″ square and it worked fine). The batter should be ¼” thick on all sides.

For the filling: In a small bowl, combine the cream cheese, sugar, and egg and blend well. Pour it over the batter in the pan. Spoon the jam evenly over the cream cheese. Combine the reserved crumbs and the almonds, and sprinkle over the top of the cake. Bake 55-60 minutes or until browned. Cool, and serve. (best at room temp)