Raspberry And Cream Cheese Coffee Cake

• 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

1. Spray bottom and sides of a 9 or 10-inch spring-form pan with nonstick cooking spray.
2. In large bowl combine flour and 1/2 cup sugar.
3. Using a pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
4. 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.
5. Butter should be about 1/4-inch thick on sides.

flour, sugar, margarine, baking powder, baking soda, salt, sour cream, vanilla extract, almond extract, egg whites, cream cheese, sugar, egg whites, vanilla extract, fruit only raspberry preserves, almonds, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509815 (may not work)