CREAM CHEESE RASPBERRY COFFEE CAKE

2 cups all-purpose flour

1/4 cup whole-wheat flour
3/4 cup sugar
3/4 cup cold butter
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

Preheat oven to 350 degrees.
Grease the bottom and a couple of inches up the sides of a 9-inch springform pan; set aside.

Combine the flours and sugar in a large mixing bowl; cut in the butter until crumbly.  Remove 1 cup of the mixture and set aside.  Add the baking powder, baking soda, salt, sour cream, egg, and extract to the remaining crumb mixture; mix well.  Press mixture on the bottom and 2-inches up the sides of the prepared pan.

Filling:
1 block (8-oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

In a small mixing bowl combine the cream cheese, sugar, and egg, beating well.  Spoon filling over the crumb mixture in the pan.  Spread the raspberry jam (heat a few seconds in a microwave if necessary) over the filling mixture.  Sprinkle the almonds and remaining crumb mixture over all.

Bake cake at 350 degrees for 55-60 minutes.  Remove from oven and cool on a wire rack for 15 minutes.  Carefully run a thin knife around the edge of the pan to loosen the cake.  Remove the sides of the pan.  Cool completely then store in the refrigerator.

file photo

Yield: 12 servings
Note: My original inspiration for this recipe was a cake in a quite old Country Woman magazine.