Strawberry Cheesecake Coffee Cake (Treats For Co-Irkers)

I thought it was about time to make a "cawfee" cake for the co-irkers so they'd have something to tawk about while they take their cawfee break in the morning. This cake is really a combination of two desserts because it also has a cheesecake layer nestled in between the coffee cake and fruit layers. (Am I making you feel a little bit verklempt?) Made with whole grains and some Splenda, I've helped you out a bit, but there's nothing that's going to trim that 3/4 cup of buttah off your thighs. Bake and eat at your own discretion and then go tawk amongst yourselves. I'll give you a topic: Rhode Island; It's neither a road, nor an island. Discuss.

Strawberry Cheesecake Coffee Cake

2 cups whole wheat pastry flour
1/4 cup brown sugar Splenda (or 1/2 cup brown sugar)
1/4 cup granulated sugar
1/2 tsp cinnamon
3/4 cup cold butter cut into 1/2" cubes
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup fat free sour cream
2 large eggs
1 tsp vanilla, divided
1/2 tsp almond extract
8 oz. cream cheese, room temperature
1/2 cup Splenda (or 1/2 cup granulated sugar)
1/2 cup strawberry jam (I used my strawberry freezer jam)
1/2 cup slivered almonds, coarsely chopped

Preheat oven to 350 degrees. Spray 10" springform pan with cooking spray.

In bowl of food processor fitted with metal blade, place the flour, brown sugar, granulated sugar and cinnamon. Pulse to combine. Add cold butter pieces and pulse 8-10 times or until mixture resembles small peas. Remove 1 cup of this mixture to a small bowl and add the chopped slivered almonds. Stir to combine and set aside,

Add the baking powder, baking soda and salt to the food processor and pulse twice to combine with flour mixture.

In another small bowl whisk together one of the eggs, the sour cream, 1/2 tsp of the vanilla and the almond extract. Add mixture to food processor and pulse until mixture comes together into a sticky dough-type batter.

Dump batter into prepared springform pan and spread around evenly on the bottom and about halfway up the sides of the pan.

In mixing bowl, beat cream cheese until smooth. Scrape down the beaters and the bowl and add the Splenda (or sugar) and beat well. Scrape down beaters and bowl again. Add the remaining egg and the other 1/2 tsp of vanilla and beat well to combine.

Spread cream cheese mixture evenly over batter in pan. Dollop jam on top of cream cheese layer and distribute evenly across cream cheese. Sprinkle with reserved flour mixture and almonds.

Place pan in oven and bake for 45-55 minutes. Remove from oven and allow to cool for 15-20 minutes. Run a knife around the edge of the pan before removing the springform pan from the coffee cake.

Drizzle cake with powdered sugar mixed with a little bit of water if desired.