Raspberry Cream Cheese Coffeecake

2 1/4 c. all purpose flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
8 oz. cream cheese softened
1/2 c. sugar
1 egg
1/2. c. raspberry perserves (I prefer black raspberry over red)
1/ 2 c. slivered almonds

Preheat oven to 350 degrees. 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 a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.
Reserve 1/2 cup of this mixture. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract, blending well. Spread batter over bottom and 2 inches up the sides of the pan. Batter should be 1/4 inch thick on the sides.

In a small bowl, combine cream cheese, 1/2 cup sugar and 1 egg, blending well. Pour into the well of the batter in the pan. Spoon preserves evenly over cream cheese mixture. Sprinkle reserved crumb topping over top. Then sprinkle the almonds on top of the crumb mixture.

Bake at 350 for 45-55 minutes or until the cream cheese filling is set and the crust is a deep golden brown. Cool for 15 minutes. Remove the side of the pan.

This is very popular whenever I make it.

From Pillsbury and the Inn at Poplar Corner Cookbooks