Classy little breakfast

Wednesday is a busy day for my family. We race around and squeeze a lot in between school and bedtime. It's a late night by the time extracurricular and church activities are done, homework is done, and everyone is tucked into bed. So Wednesday is a fun day to start with a special breakfast. Even better (for me!) is when the breakfast is made the night before and I just pop it in the oven.  This is a great recipe for sticking in the fridge the night before. Days we know will be busy are the best to be sure to start out on a positive note... with a classy little breakfast!

Raspberry-Almond Coffee Cake
serves 8

1 c. all purpose flour
1/3 c. sugar
1/4 t. salt
1/4 c. butter, cut into pieces
1/4 c. sliced almonds
1/2 t. baking powder
1/4 t. baking soda
1/3 c. sour cream (regular, light or fat free)
2 T. milk
1 t. vanilla extract
1/2 t. almond extract
1 large egg
3 oz cream cheese (regular, light or fat free), softened
2 T. sugar
1 egg white
1/4 c. raspberry preserves
1/3 c. raspberries
powdered sugar, optional

Preheat oven to 350. Grease 8-inch round cake pan.

In large bowl, combine flour, 1/3 cup sugar, and salt in bowl. Cut in butter with pastry blender (or 2 knives) until mixture resembles coarse meal. Measure out 1/2 cup of mixture and combine with almonds in small bowl. Set aside.

To mixture in large bowl add baking powder, baking soda, sour cream, milk, vanilla and almond extracts and egg. Beat at medium speed until blended. Spoon  into prepared pan.

Using same bowl (does not need to be washed first) combine cream cheese, 2 tablespoons sugar and egg white. Beat at medium speed until blended and creamy. Spoon over batter. Dot with raspberry preserves. Top with raspberries. Sprinkle almond-crumb mixture over raspberries and bake at 350 for 30 minutes. Cool for 15 minutes before cutting. Sift powdered sugar on top of cake if desired.

** Can be refrigerated for baking the following day. Remove from refrigerator 30 minutes before baking and add 5-10 minutes to baking time.**

Enjoy!