RASPBERRY CREAM CHEESE COFFEE CAKE

COFFEE CAKE:

2 1/2 c. flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond or vanilla extract

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. extract (opt.)
1/2 c. raspberry jam

TOPPING:

1/2 c. sliced almonds

In large bowl combine flour and sugar; cut in butter until coarse. Remove 1 cup of crumbs for topping. To remaining crumbs, add baking powder and soda, salt, sour cream, egg and extract. Blend well. Spread batter over bottom and 2" up sides of greased and floured 9" springform pan. Batter should be 1/4" thick on sides.

In small bowl combine cream cheese, 1/4 cup sugar and egg; blend well. Spoon jam evenly over cheese filling. In small bowl combine crumb mixture and almonds; sprinkle over top. Bake at 350 degrees for 55 to 60 minutes or until cream cheese is set and crust is deep brown. Cool 15 minutes. Remove sides of pan. Cover and refrigerate leftovers. Yield: 16 servings.