Raspberry Double Cream Coffee Cake - cooking recipe

Ingredients

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

Preparation

Heat oven to 350.
Stir together flour & 3/4 Cup sugar. Cut in butter until crumbly. Save 1 cup mixture for topping later.
To remaining mixture add sour cream, egg, baking powder, baking soda and almond extract.
Beat medium speed until well mixed.
Spread batter over bottom and 2 inches up side of greased & floured 9\" springform pan.
In small bowl combine 1/4 cup sugar, cream cheese and egg.
Beat at medium speed until smooth.
Spread mixture over batter to within 1/2 inch from edge.
Spread preserves over cream cheese mixture.
Sprinkle almonds and the 1 cup reserved crumb mixture over preserves.
Bke 45 - 60 minutes or until cream cheese filling is set and cake is a dark golden brown.
Cool 15 minutes and remove side of pan.
Center will settle slightly.
Store in refrigerator.