RASPBERRY CREAM CHEESE COFFEE CAKE

2 1/4 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup butter, room temperature
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 large egg
1 tsp almond extract

Topping:
1 block (8-oz) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees.
Grease and flour the bottom and sides of a 9" or 10" springform pan; set aside.

In a small mixing bowl, combine the flour and 3/4 cup granulated sugar; cut in butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture; set aside.

To the remaining flour mixture, add the baking powder, baking soda, salt, sour cream, 1 egg, and the almond extract; blend well. Spread mixture over the bottom and 2" up the sides of the prepared pan.

To make topping:
In a small bowl, combine cream cheese, sugar, sugar, and egg; blend well. Pour over the batter in the pan.

Slightly warm the raspberry preserves and carefully spread over the filling.

In a small bowl, combine the reserved crumb mixture with the almonds; sprinkle over the preserves.

Bake cake at 350 degrees for 45-55 minutes or until the filling is set and crust is a deep golden brown. Remove from oven and allow to cool 15 minutes before removing sides of pan.

To serve, cut cake into 16 slices. May be served warm or cool. Leftovers should be refrigerated.

omgchocolate file photo for reference only