Raspberry Yogurt Cream Cheese Coffee Cake
 
Ingredients
  • 2¼ cups organic flour
  • ¾ cup organic sugar or sucanat
  • ¾ cup unsalted butter, cut into 1-inch
  • pieces
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup Stonyfield greek yogurt
  • 1 tsp almond extract
  • 1 egg
  • 1 (8 ounce) package cream cheese,
  • softened
  • ¼ cup organic sugar
  • 1 egg
  • ½ cup raspberry preserves
  • ½ cup sliced almonds
Instructions
  1. Preheat oven to 350 degrees
  2. Grease and flour a 9-inch spring-form pan
  3. Combine flour, ¾ cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. (you can also a pastry cutter instead)
  4. Remove 1 cup of mixture from food processor and set aside.
  5. To remaining mixture in processor add baking soda, baking powder, salt, greek yogurt, almond extract, and 1 egg
  6. Process until batter is just combined and smooth
  7. Spread batter evenly into bottom and 2 inches up sides of prepared pan
  8. Beat cream cheese, ¼ cup sugar, and 1 egg together in a bowl until smooth
  9. Pour into batter-lined pan and spread evenly
  10. Spread raspberry preserves carefully over cheese filling
  11. Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves
  12. Bake until filling is set and crust is deep golden brown, 45 to 55 minutes
  13. Cool 15 minutes before removing side of pan
  14. Let cool completely before serving, about 1 hour.
Recipe by PRAIRIE KUCHEN at http://prairiekuchen.com/2015/03/raspberry-yogurt-cream-cheese-coffee-cake/