Raspberry Creamcheese Coffee Cake

Crust:

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

Filling:

8 oz. cream cheese

1/4 C. sugar

1 egg

1/2 C. raspberry preserves

1/2 C. sliced almonds

Grease and flour 9" springform pan. Combine flour, sugar and butter. Cut in butter with pastry blender to coarse crumbs. Reserve 1 cup. To remaining, add baking powder, soda, salt, sour cream, egg and almond extract. Blend well. Spread over bottom and up 2" of side of pan. Batter should be 1/4" on sides.

In another bowl, mix cream cheese, sugar and egg. Blend and pour over batter in pan. Spoon preserves over top, evenly. In small bowl, combine reserved mixture and almonds. Sprinkle over top. Bake @ 350 degrees for 45-55 min. until golden brown.