Raspberry Cream Cheese Coffee Cake
If you don't like the seeds in the preserves, use spreadable fruit jam.

Yield: 16 servings

• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup margarine or butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dairy sour cream

• 1 teaspoon almond extract
• 1 egg
• 1 - 8 oz. pkg. cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup raspberry preserves
• 1/2 cup sliced almonds

Preheat oven to 350 degrees F. Grease and flour bottom and sides of a 9 or 10 inch springform pan.

In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond powder, baking soda, salt, sour cream, almond extract and one egg; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. (Batter should be about 1/4 inch thick on the sides.)

In a small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blending well. Pour into batter lined pan. Spoon preserves evenly over cream cheese mixture. In a small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.

Bake at 350 degrees F. for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of springform pan. Serve warm or cool. Cut into wedges. Store leftovers in refrigerator.