Creamy Peach Coffee Cake

• 2-1/4 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup cold butter
• 3/4 cup sour cream
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1 teaspoon almond extract
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 3/4 cup peach preserves
• 1/2 cup sliced almonds

1. In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.
2. In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a
3. .
4. Bake at 350u0b0 for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes.
5. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.

flour, sugar, cold butter, sour cream, baking powder, baking soda, egg, almond, cream cheese, sugar, egg, peach preserves, almonds

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