RASPBERRY CREAM CHEESE COFFEE CAKE

2-l/4 cups flour
3/4 cups sugar
3/4 cups butter
l/2 tsp. baking powder
l/2 tsp. baking soda
l/4 tsp. salt
3/4 cup sour cream
l tsp. vanilla extract
2 eggs
8 ozs. cream cheese softened
l/4 cup sugar
l/2 cup raspberry preserves
l/2 cup chopped pecans or walnuts
heat oven 350. Grease and flour bottom and sides of 9 or l0″ springform pan. In large bowl combine
flour and 3/4 cup sugar, mix well. With pastry blender or fork cut in butter until mixture resembles
coarse crumbs. Reserve l cup of crumb mixture. To remaiing crumb mixture add baking powder,
baking soda, salt , sour cream, vanilla extract and l egg; blend well. Spread batter over bottom and
2″ up sides (about l/4″ thick) of greased and floured pan. In small bowl cimbine cream cheese, l/4 cup
sugar and l egg; blend well. Pour into batter lined pan. Carefully spoon preserves evenly over
cream cheese mixture. In small bowl cimbine reserved crumb mixture and sliced nuts. Sprinkle over
preserves. Bake at 350 for 45 to 55 mins. or until cream cheese filling is set and crust is deep golden
brown. Cool l5 mins; remove sides of pan. Store in refrigerator. Serves l6. Concord Monitor