Raspberry Cream Cheese Coffeecake and WINNERS

First the Winners of the Second Helpings with Johnnie Gabriel Cookbook according to Random.org are:

#45
Erin June 13, 2011 at 12:18 pm
I would love to win one!!!

#73
Katie June 13, 2011 at 6:21 pm
Sounds like a great giveaway!!  Thanks for sharing all of the yumminess!!

Congratulations!!  Please email me at and we will get the cookbooks in the mail to you!

Also I am hosting a giveaway on Melandboys for a $100 Best Buy card.  Click here to enter!Now for the wonderful Raspberry Cream Cheese Coffeecake.  This cake is beautiful and seriously D E L I C I O U S!!  We are serving this for Fathers Day tomorrow.  I will put  a picture in then:)  I forgot to take one last time I made it.  We were in too big a hurry to eat it, I guess!

Also for fun FREE Fathers Day printables and inspiration  click here.

Raspberry Cream Cheese Coffeecake

submitted by Melanie From Second Helpings with Johnnie Gabriel Cookbook

2 1/4 cup all purpose flour
1 cup sugar, divided
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 eggs
1 tsp almond extract
1 (8 oz) pkg cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees.  Grease and flour the bottom and sides of a 9 or 10 inch springform pan.
In a large bowl conbine the flour and 3/4 cup of the sugar.  Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.  Set aside 1 cup of the crumb mixture.
To the remaining crumb mixture, add the baking powder, baking soda, salt, sour cream, 1 of the eggs and the almond extract and blend well.  Spread the batter over the bottom and 2 inches up the sides of the prepared pan.  Batter should be about 1/4 inch thick on the sides.
In a small bowl combine the cream cheese, the remaining 1/4 cup sugar and the remaining egg, blending well.  Pour over the batter in the pan.
Carefully spoon the preserves evenly over the cream cheese filling.
In a small bowl combine the 1 cup reserved crumb mixture and the sliced almonds.  Sprinkle over the top.  bake for 45-55 minutes or until the cream cheese filling is set and the crust is deep golden brown.  Cool 15 minutes and remove the sides of the pan.

Serve warm or cool: cut into wedges.  Refrigerate any leftovers. Serves 12