Raspberry Cream Cheese Coffee Cake

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup raspberry preserves
1/2 cup sliced almonds
1 teaspoon almond extract
8 ounces cream cheese, softened

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

In large bowl combine flour and sugar. Cut in margarine until mixture resembles coarse bread crumbs. Reserve out one cup. To remaining mixture add baking powder, baking soda, sour cream, 1 egg and almond extract. Blend well. Spread batter over bottom and 2 inches up sides of pan.

In small bowl combine cream cheese, 1/4 cup sugar and 1 egg. Blend well and pour over batter in pan. Carefully spoon preserves evenly over cheese filling.

In small bowl combine the one cup reserved crumb mixture and sliced almonds. Sprinkle over top. Bake for 45 to 55 minutes. Cream cheese filling should be set and crust brown. Cool 15 minutes.

Remove sides. Serve warm or cold.