Raspberry Cream Cheese Coffee Cake

preheat oven to 350 degrees F.

Ingredients

• 2 1/4 cups (540 ml) flour
• 3/4 cup (180 ml) sugar
• 3/4 cup (180 ml) margarine or butter, very cold and cut into slices
• 1 egg
• 3/4 cup (180 ml) sour cream
• 1 teaspoon (5 ml) almond extract
• 1/2 teaspoon (2.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 1 (8 oz.) pkg. cream cheese, softened
• 1/4 cup (60 ml) sugar
• 1 egg
• 1/2 cup (120 ml) raspberry preserves
• 1/2 cup (120 ml) sliced almonds

Method

1. Grease and flour the bottom and sides of a 9-or 10-inch (25 cm) springform pan. In a large bowl, combine the flour and 3/4 cup (180 ml) sugar until blended, then cut in the butter or margarine with a pastry blender, or two table knives, until coarse crumbs form. Reserve I cup crumb mixture.
2. 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. The batter will be sticky and thick.
3. Spread the batter over the bottom and two inches up the sides of the prepared pan. (The batter will be about 1/4 inch (1 cm) thick.)
4. In a medium bowl, beat the cream cheese with an electric mixer until it easily comes away from the beaters. Add 1/4 cup (60 ml) sugar and continue beating until well blended. Add the second egg and beat until completely incorporated, scraping the sides of the bowl as necessary, until the mixture is completely smooth.
5. Pour the cream cheese mixture into the batter-lined pan. Carefully spoon the preserves over the cream cheese mixture. Mix the sliced almonds with the 1 cup (240 ml) reserved crumb mixture and sprinkle over the preserves.
6. Bake for 45 minutes, or until the cream cheese filling is set and the crust is golden brown. Cool 15 minutes. Remove the sides of the pan. Great served warm.