RASPBERRY CREAM CHEESE COFFEE CAKE

2 1/4 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 extract
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 c. seedless raspberry preserves
1/2 c. sliced almonds

Heat oven to 350 degrees F. Grease and flour bottom and sides of a 9 or 10 inch springform pan.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract; blend well. Spread batter over bottom and 2 inches up sides of prepared pan. (Batter should be about 1/4 inch thick on sides.)

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.

In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top. Bake at 350 degrees F. for 45 to 55 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool; cut into wedges. Refrigerate leftovers. Makes 16 servings.