RASPBERRY CREAM CHEESE 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. vanilla extract
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
1/2 c. raspberry preserves
1/2 c. sliced almonds

Combine flour and 3/4 cup sugar. Cut butter in until course crumbs (reserve 1 cup of this). Add next 6 ingredients; blend well. Spread batter over bottom and 2 inches up sides of greased and floured 9 or 10 inch springform pan (about 1/4 inch thick on sides). In small bowl, combine cream, 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 crumbs and sliced almonds. Sprinkle over top. Bake until cream cheese filling is set and crust deep golden brown. (350 degrees for 45-55 minutes.) Cool 15 minutes. Remove sides of pan. Serve warm or cool; cut in wedges. Refrigerate leftovers.