CLOSE your eyes LCHF peeps!!
Raspberry Cream Cheese Coffee Cake
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter ( light stick butter works fine!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream ( or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
1 teaspoon almond extract
8 ounces cream cheese ( light cream cheese or neufchatel cheese works fine)
1/4 cup sugar
3/4 cup raspberry jam ( I use sugar free)
1/4 cup sliced almonds
Preheat oven to 350°F.
In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
Pour in batter lined pan.
Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
Bake for 45 to 55 minutes.