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Servings Per Recipe: 8
Amount Per Serving
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Heat oven to 350 degrees with oven rack in middle. Grease and flour bottom and sides of a 9-inch springform pan.
Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.
Combine milk, almond extract, and 1 egg in a small bowl and beat until smooth. Add liquid mixture to flour mixture, and stir until evenly moistened. Spread batter on bottom and about 3/4 inch up sides of the springform pan.
Beat cream cheese, remaining 1/4 cup sugar, and remaining egg in bowl of heavy-duty mixer on medium speed until smooth. add crumbled almond paste and beat well. Pour filling into center of cake batter.
Drop raspberry jam over the cream cheese mixture in large spoonfuls and swirl lightly.
Bake 34 to 38 minutes or until cream cheese is set and cake is lightly browned. Cool slightly on wire cooling rack.
Combine powdered sugar, almond extract, and milk in small bowl and beat until smooth. Drizzle over coffee cake.
Cool coffee cake completely or serve warm. Run a spatula around the edge of the pan and remove the sides of the springform. Do not remove the bottom of the pan. Store any remaining cake in refrigerator.
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