Raspberry-Cream Cheese
Coffee Cake
Any guest with a sweet tooth will adore this incredibly rich coffee cake.

For the Filling:
1 8-0z. pkg. cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup Watkins Raspberry-Cherry Preserves
1/2 cup sliced almonds

For the Cake:
2-1/2 cups flour
3/4 cups sugar
1 cup (2 sticks) butter, cold
1/2 tsp. Watkins Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg
1 tsp. Watkins Almond Extract

Preheat oven to 350º F.

In large bowl, combine flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Remove 1 cup crumbs for topping.  To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well.  Spread batter over bottom and 2 inches up sides of greased and floured 9-inch spring-form pan (batter should be 1/4" thick on sides).

For filling:  In small bowl, combine cream cheese, sugar and egg.  Blend well.  Pour over batter in pan.  Carefully spoon preserves evenly over filling.  In another small bowl, combine almonds with reserved crumb mixture.  Sprinkle over top of filling.

Bake for 55 minutes.  Cool 15 minutes, then remove sides of pan.  Serve warm or cool.  Refrigerate any leftovers.  Serves 16.

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