I love going to the library. I was a 'library kid' growing up. I worked in the library when I was in high school. One of my first jobs out of high school was working in a public library in Jefferson City, Missouri. I love the smell of books and love going in used book stores too. As exciting as the electronic world is and as awesome as the Kindle sounds, I still think I'd prefer to have a real book to turn the pages and enjoy. When I go to the library I usually get a book on CD to have in my car, see what new books have come in, and also check out a cookbook. This past week's cookbook I checked out was The Best of Country Cooking published by Reiman (who do Taste of Home magazine -- one of my favorites). This recipe looked good so I gave it a try. I took it over to a friend's house who didn't mind that I had taken a piece out for the photo.
RASPBERRY CREAM CHEESE COFFEE CAKE
2-1/2 cups all purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract (I used vanilla)
1 8 ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 cup raspberry jam
1/2 cup sliced almonds added to reserved crumb mixture
Combine flour and sugar, cut in the 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 or vanilla extract. Blend well. (This will be like a moist pie dough). Spread batter over bottom and 2 inches up the sides of a greased and floured 9 inch springform pan. For filling, combine cream cheese, sugar and egg. Blend well. Pour over batter in pan. Carefully spoon jam over cream cheese filling. Combine reserved 1 cup of crumb mixture with 1/2 cup slivered almonds. Bake at 350 for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Refrigerate leftovers.