Raspberry Cream Cheese Coffeecake

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves - (*all-fruit preserves recommended) (can substitute strawberry preserves, if desired)
1/2 cup sliced almonds

Heat oven to 350 degrees F. Decrease by 25 degrees for dark pans. Grease and flour bottom and sides of 9 or 10 inch springform pan.

In large bowl, combine flour and 3/4 cup sugar with a fork until blended. Cut in butter or margarine with a pastry blender until coarse crumbs form. Reserve 1 cup of crumb mixture.

In a small bowl beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.

Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick).

In medium bowl, beat cream cheese with an electric mixer until it comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well-blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth.

Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with 1 cup reserved crumb mixture and sprinkle over preserves.

Bake at 350 degrees for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.

16 servings.