Raspberry Cream Cheese Coffee Cake

Ingredients

• 2.25 cups all-purpose flour
• 0.75 cups white sugar
• 0.75 cups unsalted butter , cut into 1-inch pieces
• 0.75 cups sour cream
• 1 large egg
• 1 teaspoon almond extract
• 0.5 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

2. 2

   Make the cake: Combine flour, sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside for topping.

3. 3

   Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until batter is combined and smooth.

4. 4

   Pour into the prepared pan. Spread over the bottom and 2 inches up the sides.

5. 5

   Make the cream cheese layer: Beat cream cheese, sugar, and egg in a bowl with an electric mixer until smooth.

6. 6

   Pour over batter in the pan and spread evenly. Carefully spread preserves over top.

7. 7

   Make the topping: Stir 1 cup reserved crumb mixture and almonds together in a small bowl. Sprinkle over preserves.

8. 8

   Bake in the preheated oven until filling is set and topping is golden brown, 45 to 55 minutes.

9. 9

   Remove from the oven and cool in the pan for 15 minutes. Carefully remove the sides of the pan. Chill completely before serving, about 1 hour.