Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

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

Heat oven to 350 degrees
Grease and flour bottom and sides of 9 or 10 inch spring form pan.
Lightly spoon flour and 3/4 cup sugar into bowl.  Make into crumbs with margarine.  Reserve 1 cup crumbs.

To remaining crumbs add baking powder, soda, salt, sour cream, almond extract and 1 egg.  Blend well.  Spread batter over bottom and 2 inches up sides of pan.

In small bowl combine cream cheese, 14 cup sugar and 1 egg.  Pour into batter lined pan.

Carefully spoon preserves evenly over cream cheese mixture.  Combine reserved crumb mixture and sliced almonds.  Sprinkle over preserves.

Bake 350 degrees 45-55 minutes.  Cool 15 minutes.

Remove sides of pan.  Serve warm or cool.