Raspberry-Cream Cheese Coffee Cake
1 1/2 cups all-purpose flour (1 1/2 to 2 cups)
2 tablespoons sugar
2 tablespoons margarine or butter -- softened
1/2 teaspoon salt
1 package regular or quick-acting active dry yeast
2/3 cup very warm water (120º to 130º)
Cream Cheese Filling -- (recipe follows)
Streusel Topping -- (recipe follows)
1 (10 ounce) jar raspberry or strawberry preserves
CREAM CHEESE FILLING
1 (8 ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon almond extract
1 tablespoon firm margarine or butter
3 tablespoons all-purpose flour
3 tablespoons sugar
1/4 cup sliced almonds
Grease rectangular pan, 13 × 9 × 2 inches. Mix 3/4 cup of the flour, the sugar, margarine, salt and yeast in large bowl. Stir in warm water. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough pulls away from side of bowl (dough will be sticky). Pat dough evenly in bottom and 1/2 inch up side of pan, using floured fingers. Cover and let rest 15 minutes.
Heat oven to 375º. Prepare Cream Cheese Filling and Streusel Topping; reserve.
Bake crust 10 to 15 minutes or just until edges begin to brown. Spread Cream Cheese Filling over crust, almost to edges. Stir raspberry preserves; spoon evenly over filling. Sprinkle with Streusel Topping. Bake 20 to 25 minutes or just until almonds in topping begin to brown. Serve warm or let stand until cool. Refrigerate any remaining coffee cake.
CREAM CHEESE FILLING:
Beat all ingredients on low speed about 1 minute or until smooth.
Cut margarine into flour and sugar with pastry blender until crumbly. Stir in almonds.