RASPBERRY CREAM CHEESE COFFEE CAKE

2 & 1/4 CUPS ALL PURPOSE FLOUR
3/4 CUP SUGAR
3/4 CUP BUTTER
1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/4 TSP SALT
3/4 CUP DAIRY SOUR CREAM
1 EGG
1 TSP ALMOND EXTRACT
8-OUNCE PKG CREAM CHEESE, SOFTENED
1/4 CUP SUGAR
1 EGG
1/2 CUP RASPBERRY PRESERVES
1/2 CUP SLICED ALMONDS

Heat oven to 350F. Grease and flour bottom and sides of 9 or 10-inch spring form pan. Lightly spoon flour into measuring cup, level off. In a large bowl combine flour and 3/4 cup sugar. using a pastry blender or fork cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture add baking powder, baking soda, salt and sour cream, one egg and almond extract; blend well.Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick on sides) In small bowl combine cream cheese, 1/4 cup sugar and 1 egg, blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling. In small bowl combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top. Bake at 350 for 45 - 55 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges. Refrigerate leftovers. 16 servings.