Cherry-Almond Coffee Cake

• 2-1/2 cups all-purpose flour
• 1 cup sugar, divided
• 3/4 cup cold butter, cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 2 large eggs, divided use, room temperature
• 1 teaspoon almond extract
• 1 package (8 ounces) cream cheese, softened
• 1 cup cherry preserves
• 1/2 cup sliced almonds

1. Preheat oven to 350u0b0. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, one egg and the extract until blended.
2. Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds.
3. Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.

flour, sugar, cold butter, baking powder, baking soda, salt, sour cream, eggs, almond, cream cheese, cherry preserves, almonds

Taken from www.tasteofhome.com/recipes/cherry-almond-coffee-cake/ (may not work)