Raspberry-Cream Cheese Coffee Cake
2 1/4 c Flour
3/4 c Sugar
3/4 c Butter
1/2 ts Baking powder
1/2 ts Baking soda
1 ts Almond extract
3/4 c Sour cream
3 lg Eggs
8 oz Cream cheese; softened
1/4 c Sugar
1/3 c Seedless raspberry Preserves
1/2 c Sliced almonds
Mix flour and 3/4 c sugar with a pastry blender; cut in butter until crumbly. Reserve 1 cup.
Add to the remaining mixture baking powder, soda, almond extract, sour cream, and 1 egg; stir well. Firmly press evenly onto bottom and 2" up sides of a greased 10" springform pan.
Remaining 2 eggs, cream cheese, and 1/4 cup suger; beat at medium speed with an electric mixer. Spoon into crust filling.
Reserved flour mixture and slice almonds, and sprinkle over preserves.
Bake at 350°. 45-50 minutes or until set. Cool in pan 15 minutes on a wire rack. Remove sides of pan; cool completely.