Raspberry Cream Cheese Coffee Cake

1 package (8ounces) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup silvered almonds

In a large mixing bowl, combine flour and sugar. Cut in butter as for pastry. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a 9-in. spring form pan. For the filling, beat cream cheese, sugar and egg in a small bowl; mix well. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350 degrees for 55-60 minutes. Let stand 15 minutes before removing sides from pan

Topping:

1/2 cup sliced almonds

In a large bowl, combine flour and sugar; cut in the butter using a pastry blender 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 side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thich on sides.) In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter in the pan. carefully spoon jam evenly over cheese filling. In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top. 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. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

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Cake Ingredients:

2 1/4 c flour
3/4 c sugar
3/4 c butter or marg., cold
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c sour cream
1 tsp. almond extract
1 egg

Filling Ingredients:

8 oz. pkg. cream cheese, softened
1 egg
1/4 c sugar
1/2 c sliced almonds
1/2 c raspberry preserves (seedless is preferred), beaten

Combine flour and sugar; cut in butter to resemble coarse crumbs. Reserve 1 cup. To remaining flour and sugar add baking powder, baking soda, salt, sour cream, almond extract, and one egg. Blend well. Spread in bottom of a greased 9" springform pan and up the sides 2". (Batter should be 1/4" thick on sides.)

For filling, combine cream cheese, sugar and one egg. Blend well. Pour into batter-lined pan. Carefully spoon preserves over cream cheese mixture. Combine reserved flour/sugar/butter mixture with almonds. Sprinkle over filling.

Bake in 350°F oven for 45-55 minutes. Filling should be set and crust golden. Yields 16 servings.

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1 (8-ounce) package cream cheese, at room temperature

1 cup sugar

½ cup butter, at room temperature

11/2 cups all-purpose flour

2 large eggs

¼ cup milk

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon pure vanilla extract

¼ teaspoon salt

½ cup raspberry preserves

2 tablespoons confectioners' sugar

Preheat the oven to 350 degrees. Grease and flour a 13-by-9-inch baking pan. Set aside.

In a large mixing bowl, beat the cream cheese, sugar and butter with an electric mixer on medium speed until light and fluffy. Add 3/4 cup flour and the eggs, milk, baking powder, baking soda, vanilla and salt. Beat about 2 minutes or until very well blended. Add the remaining flour and beat on low speed until well mixed.

Spread the batter evenly in the prepared pan. Distribute the raspberry preserves in about 10 dollops on top of the batter. With a knife swirl the preserves into the batter to create a marbleized effect.

Bake in the center of the oven 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 25 to 30 minutes in the pan on a wire rack, then sprinkle lightly with sifted confectioners' sugar, cut and serve. Makes 24 servings.

Per serving: 153 calories, 44 percent calories from fat, 7 grams total fat, 5 grams saturated fat, 38 milligrams cholesterol, 19 grams carbohydrates, .20 gram total fiber, 13 grams total sugars, 19 grams net carbs, 2 grams protein, 103 milligrams sodium.

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Coffee Cake

2 cans (8 oz each Pillsbury® refrigerated crescent dinner rolls
1 teaspoon sugar
Filling
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 egg
1 pint (2 cups) fresh raspberries

Glaze

1/2 cup powdered sugar
1 tablespoon butter, softened
2 teaspoons orange juice

Preparation Directions:

1 . Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3-inch hole in center. Press dough to form 14-inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.

2 . In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.

3 . With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.

4 . Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.

5 . In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.