Raspberry Cream Cheese Coffee Cake

1st Step:

• 2 1/4 cups unbleached white or whole wheat flour, sifted
• 3/4 cup white sugar
• 3/4 cup butter

2nd Step:

• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon almond extract

3rd Step:

• 1/2 pound cream cheese, softened
• 1/3 cup white sugar
• 1 large egg

4th Step:

• 2/3 cup raspberry filling or seedless jam
• 1/2 cup almonds, sliced and toasted lightly

5th Step: Icing

• 1/4 cup powdered sugar
• 1/2 Tablespoon milk
• 1/8 teaspoon almond extract

Preparation:

• Preheat oven to 350 degrees F and prepare pans.
• Step One: Using an electric mixer fitted with the paddle attachment, mix flour, sugar and cool butter together until dry and it resembles fine struesel. Do not go any further than this. It should not clump up in a ball. Measure out 1 cup and set aside.
• Step Two: Using the same mixer bowl with the remaining struesel mix, add baking power, baking soda, salt and sour cream and blend well. Add egg from 2nd step and almond extract and beat only until batter is smooth. Do not over mix. Pat thick on the bottom of the springform pan and about 3/4 of the way up the sides. Clean mixing bowl.
• Step Three: Using the clean mixing bowl, beat cream cheese and sugar. Add egg and beat until light and fluffy. Pour into springform pans.
• Step Four: Spread 1/3 cup raspberry filling very gently over the cream cheese batter, being careful not to disturb it. Set aside. Mix almonds in with the 1 cup of streusel that was set aside at the beginning. Carefully sprinkle struesel over each coffee cake, spreading evenly. Place coffee cake in 350 degree oven and bake for 45-60 minutes or until middle seems set. Cool completely before removing ring. Carefully slide cooled coffee cake off bottom onto flat cake plate.
• Step Five: Mix icing ingredients together and drizzle over cooled cake.
• Refrigerate before slicing for best results.
• Makes one 9-inch coffee cake.