Raspberry Cheese Coffee Cake

Sweet and fancy, this is a cake for a special breakfast or brunch.

Raspberry Cheese Coffee Cake

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
3/4 cup sour cream
1 egg
8 ounces cream cheese
1/4 cup sugar
2 egg
1/3 cup raspberry jam
1/2 cup almonds sliced

Combine flour and 3/4 cup sugar. Cut in butter and mix until crumbly. Reserve 1 cup mixture. To remaining crumbs, add baking powder, soda, egg, extract and sour cream, blending well. Spread mixture on bottom and up sides of a greased floured 10" spring form pan. In a separate bowl, combine cream cheese, 1/4 cup sugar, 2 eggs, mixing well. Spoon over crust. Carefully spoon preserves over filling (warm the jam if it is too stiff to spread). Combine reserved crumb mixture with almonds, and sprinkle over top of cake. Bake 45-55 minutes. Cool 15 minutes then loosen cake and remove sides of pan and let cool completely. May be frozen, tightly sealed. Serves 10.