From: Nancy Wilkinson Reply-To: Nancy Wilkinson Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: Raspberry Cream Cheese Coffeecake Date: 29 Feb 1996 06:55:16 -0700 Organization: Princeton University Message-ID: <4gt8vq$17i@cnn.Princeton.EDU> I found this on the Web somewhere. It's very good though. Might be similar to that found in Kansas City. It is for lovers of the gooey. Raspberry Cream Cheese Coffeecake 2 1/4 cups flour 3/4 cup sugar 3/4 cup unsalted butter 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3/4 cup sour cream 1 tsp. almond extract 1 egg 8 oz. cream cheese, softened 1/4 cup sugar 1 egg 3/4 cup raspberry jam - I used less, more like 1/2 cup 1/4 cup sliced almonds Preheat oven to 350 F. In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 or 10 inch springform pan - batter should be about 1/4 inch thick on sides. In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well. Pour in batter-lined pan. Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam. Bake for 45 - 55 minutes. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.