Ingredients: |
Ingredients: 1 1/2 cups all-purpose flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup milk
1 teaspoon almond extract
2 eggs, divided
1 (8 ounce) package cream cheese, softened
1/2 of a 7 ounce package of almond paste, crumbled
1/3 cup seedless raspberry jam
Icing
1/2 cup powdered sugar
4 to 5 teaspoons milk
1/2 teaspoon almond extract
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Directions: |
Directions:Heat the oven to 350°F. with an oven rack in the middle. Grease and flour the bottom and sides of a 9-inch springform pan or use nonstick cooking spray for baking. Combine the flour, 1/2 cup sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Combine the milk, almond extract and egg in a small bowl and beat until smooth. Add to the flour mixture and stir until evenly moistened. Spread the batter on the bottom and about 3/4-inch up the sides of the springform pan. Beat the cream cheese, remaining 1/4 cup sugar and remaining egg in the bowl of a heavy-duty mixer on medium speed until smooth. Add the crumbled almond paste and beat well. Pour the filling into the center of the cake. Drop the raspberry jam over the cream cheese in large spoonfuls and swirl lightly. Bakes 34 to 38 minutes or until the cream cheese is set and the cake is lightly browned. Cool slightly on a wire cooling rack. Combine the powdered sugar, almond extract and milk in a small bowl and beat until smooth. Drizzle over the coffee cake. Cool completely or serve warm. Store any remaining in the refrigerator. |
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