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, soft
1/4 c. sugar
1 egg
1/2 c. raspberry preserves
1/2 c. sliced almonds

Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan. Lightly spoon flour into measuring cup; level off.

In large mixing bowl, combine flour and 3/4 cup sugar. Using 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.

In small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg; blend well. Pour over batter in pan. Heat preserves in microwave until warm and runny and carefully spoon evenly over cheese filling.

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