adapted slightly from Amanda's Cookin'
I made this last weekend and it was so incredibly good. A wonderful, moist coffee cake, plus a little soft cheese topping to make it feel just a little bit more decadent.
Cream Cheese Filling
1 8 oz package cream cheese (226 g)
1/4 cup sugar
2 Tbsp flour
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, chilled (170 grams)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup sour cream
1/2 cup vanilla yogurt
1 tsp almond extract
1 cup blackberry preserves (any kind will probably do)
1/2 cup sliced almonds
Preheat the oven to 375 F (176 C). Either prepare a 12 cup muffin tin and a 9x9 square baking pan OR I just greased up a bundt cake pan.
Place cream cheese, sugar, flour and egg into a bowl, mix until smooth and set aside.
Combine flour and sugar together along with cinnamon and salt and cut in the butter, until you form coarse crumbs. Remove 1 cup of this mixture and set aside. In a small bowl, combine sour cream, yogurt, almond extract and 1 egg. Combine wet egg mixture with the remaining crumbs along with the baking powder and baking soda.
Pour the cake batter into the prepared baking dish. Then on top of that, spread a layer of cream cheese filling. On top of the cream cheese, pour out 1 cup of blackberry preserves and lastly sprinkle the 1 cup of reserved butter crumbs on top. Garnish with sliced almonds and bake for 45 minutes. The cake will begin to pull away from the sides of the pan and will be golden brown, preserves will be bubbly. Let cool before serving.