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Raspberry Cream Cheese Crumb Cake

This is definitely not one of those crumb cakes you make to eat with a cup of coffee or milk. This one is more like an amazing dessert of absolute dreamy proportions. Enjoy!
Course Breakfast, Dessert

Ingredients

  • 4-1/2 cups flour
  • 1-1/2 cup sugar
  • 1-1/2 cup butter or margarine
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cup sour cream
  • 2 teaspoons almond extract
  • 2 whole eggs
  • 2 8oz. packages cream cheese
  • 1/2 cup sugar
  • 2 whole eggs
  • 1 cup raspberry preserves
  • 1 cup sliced almonds optional

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 9x13 inch cake pan. In a large bowl, mix flour and 1-1/2 cups sugar. Cut in butter until mixture is nice and crumbly. Reserve 2 cups of the crumb mixture in a separate bowl for later. Set aside.
  • To the rest of the crumb mixture, add the baking powder, baking soda, salt, sour cream, almond extract and 2 eggs until well mixed. Spread in bottom of cake pan.
  • In another small bowl, cream the cream cheese, 1/2 cup sugar and 2 eggs. Pour over the batter and spread evenly. Spread the raspberry preserves over the cream cheese layer. Then, sprinkle the remaining crumb mixture over the top.
  • Bake for 55 to 60 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes before serving. Enjoy!!!