Raspberry Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake with a hint of almond flavor, sliced almonds, raspberry jam, and a sweet glaze is a delicious coffee cake for the holidays.
White Lily flour
Cream Cheese Layer
In a large bowl, combine flour and 3/4 cup sugar. Cut in the butter until mixture resembles coarse meal. Mesure out 1 cup for topping and set aside.
Add baking powder, baking soda, and salt to the bowl and stir them in.
Add sour cream, vanilla extract, almond extract, and egg to the bowl and mix well.
Preheat oven to 350 degrees F and spray a 9-inch springform pan with baking spray.
Press mixture into the springform pan. It will be very thick. Use a rubber spatula sprayed with cooking spray to even it out or you can spray your hands and use them.
To make cream cheese layer, place cream cheese, sugar, and egg in a medium bowl. Use an electric mixer to beat until smooth. Spread on top of the bottom layer.
Place raspberry jam in a small bowl and microwave for 15 seconds. This will make it easier to spread.
Spread on top of the cream cheese layer.
Combine almonds with the set aside topping and sprinkle on top.
Bake for 55 to 60 minutes. Let cool for 15 minutes and then remove the sides of the pan
Store leftovers in the refrigerator.