Cream Cheese Raspberry Coffee Cake

• 2-1/4 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup cold butter, cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sour cream
• 1 large egg, lightly beaten
• 1-1/2 teaspoons almond extract
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 cup raspberry jam
• 1/2 cup slivered almonds

1. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add the baking powder, baking soda and salt, sour cream, egg and almond extract and mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
2. For filling, beat the cream cheese, sugar and egg in a small bowl until smooth. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture.
3. Bake at 350u0b0 for 55-60 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.

flour, sugar, cold butter, baking powder, baking soda, salt, sour cream, egg, almond, cream cheese, sugar, egg, raspberry jam, almonds

Taken from www.tasteofhome.com/recipes/cream-cheese-raspberry-coffee-cake/ (may not work)