Raspberry And Cream Cheese Coffee Cake - cooking recipe

Ingredients

2 1/2 c. all-purpose flour
1/2 c. sugar
1/2 c. margarine
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. reduced calorie sour cream
1 1/2 tsp. vanilla extract
1 tsp. almond extract
2 egg whites
1 (8 oz.) pkg. reduced calorie cream cheese
1/4 c. sugar
2 egg whites
1/2 tsp. vanilla extract
1/2 c. fruit only raspberry preserves
1/4 c. sliced almonds
1/2 tsp. cinnamon

Preparation

Spray bottom and sides of a 9 or 10-inch spring-form pan with nonstick cooking spray.
In large bowl combine flour and 1/2 cup sugar.
Using a pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
Reserve 1 cup of these crumbs. To remaining crumb mixture add baking powder, baking soda, sour cream, vanilla and almond extract and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan.
Butter should be about 1/4-inch thick on sides.