Raspberry Cream Cheese Coffee Cake

Recipe View Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

Recipe View Make the Crumb Base: In a food processor, combine flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Remove 1 cup of this mixture and set aside for the topping. (5 minutes)

Recipe View Prepare the Cake Batter: Add sour cream, egg, almond extract, baking soda, baking powder, and salt to the food processor. Process until the batter is smooth and well combined. (3 minutes)

Recipe View Assemble the Base Layer: Pour the batter into the prepared springform pan. Spread evenly across the bottom and about 2 inches up the sides of the pan. (2 minutes)

Recipe View Create the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, and egg with an electric mixer until light and fluffy. (5 minutes)

Recipe View Layer the Filling: Gently pour the cream cheese mixture over the cake batter in the pan, spreading it evenly. Carefully dollop raspberry preserves over the cream cheese layer. (3 minutes)

Recipe View Prepare the Almond Crumble Topping: In a small bowl, combine the reserved crumb mixture (1 cup) with the sliced almonds. Stir until evenly distributed. Sprinkle this mixture generously over the raspberry preserves. (2 minutes)

Recipe View Bake: Place the coffee cake in the preheated oven and bake for 45-55 minutes, or until the filling is set and the topping is golden brown. (45-55 minutes)

Recipe View Cool and Chill: Remove the coffee cake from the oven and let it cool in the pan for 15 minutes. Then, carefully remove the sides of the springform pan. Allow the cake to cool completely, then chill for at least 1 hour before serving. (75 minutes)