Raspberry Cream Cheese Coffee Cake
2 1/4 c. flour
3/4 c. sugar
3/4 c. unsalted butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1 egg
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
3/4 c. raspberry jam
1/4 c. almonds, sliced

Preheat oven to 350 degrees.

In a lg. bowl, combine flour & 3/4 c. sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 c. of crumbs. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and i egg. Blend well. Spread over bottom and 2" up sides of greased & floured 9" or 10" springform pan (batter should be about 1/4" thick on sides). In a small bowl, combine cream cheese, 1/4 c. sugar, and 1 egg. Blend well. Pour in batter-lined pan. Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs & sliced almonds. Sprinkle over jam. Bake for 45-55 minutes.