Raspberry Cream Coffee Cake
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2-1/4 cups all-purpose flour
3/4 cups sugar (use 1/2 cup)
3/4 cup butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream (low fat)
1 egg, beaten (2 egg whites)
1-1/2 teaspoons almond extract
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FILLING:
1 package (8 ounces) cream cheese, softened (use low fat)
1/2 cup sugar (use 1/4 c.)
1 egg (again you can substitute with no problems)
1/2 cup raspberry jam (use a fruit spread with no sugar)
1/2 cup slivered almonds
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In a large mixing bowl, combine flour and sugar. Cut butter as
for pastry. Remove 1 cup and set aside. To the remaining crumbs, add baking
powder, baking soda, salt, sour cream, egg and almond extract; mix well.
Spread in the bottom and 2 inches up the sides of a 9-inch springform pan.
For the filling, beat cream cheese, sugar and egg in a small bowl; mix
well. Pour over batter; spoon raspberry jam on top.
Sprinkle with almonds and reserved crumbs.
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Bake at 350 degrees for 55-60 minutes. Let stand 15 minutes
before
removing sides from pan.
Yield: 9-12 servings. Can be made a day ahead.
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