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Raspberry Cream Cheese Coffeecake
Grease and flour 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 butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To the remaining mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract, blending well. Spread batter over bottom and 2 inches up sides of prepared pan.
Combine cream cheese, 1/4 cup sugar, and 1 egg, blending well. Pour over batter in pan. Spoon preserves over cream cheese mixture. Combine reserved crumbs with almonds and sprinkle over preserves.
Bake at 350 degrees for 45 to 50 minutes. Cool 15 minutes. Remove from sides of pan and cool completely.
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