Cherry Cream Cheese Coffee Cake

From: Jenn@eatcakefordinner

2 1/4 c. all-purpose flour

3/4 c. sugar

3/4 c. cold unsalted butter, cut into cubes

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. plain Greek yogurt (or sour cream)

1 extra-large EB egg

1 1/2 tsp. almond extract

1 tsp. vanilla


1 (8 oz.) pkg. cream cheese, softened

1/2 c. sugar

1 tsp. vanilla

1 extra-large EB egg

1/2 - 3/4 c. cherry jam

1/2 c. slivered almonds

Preheat oven to 350 degrees.  Grease a 9-inch spring form pan very well with cooking spray; set aside.  In a large mixing bowl, combine flour and sugar.  Add cubed butter and cut into flour mixture until it resembles course crumbs.  Remove one cup of the mixture and set aside.  To the remaining crumbs, add the baking powder, baking soda and salt.  In a separate small bowl, whisk together yogurt, egg, almond extract and vanilla extract.  Add wet ingredients to dry and mix together using a hand mixer until it's well combined.  Batter will be thick. 

Spread into the bottom of the prepared spring form pan.  Spread the cherry jam over the top of the batter.  For the cream cheese layer: combine cream cheese, sugar, vanilla and egg in a small bowl and mix together until well combined.  Pour over cherry jam and spread out evenly.  Add slivered almonds to the one cup of reserved crumbs and sprinkle over the top of the cream cheese layer.  Bake for 60 minutes or until a toothpick comes out clean and center is barely jiggly.  Allow to cool in pan for 15 minutes before removing the sides of the pan.  Allow to cool completely, slice and serve.