Strawberry Almond Coffee Cake

• 2-1/2 cups All-purpose Flour
• 3/4 cups White Sugar
• 3/4 cups Cold Butter Cubed
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 3/4 cups Sour Cream
• 1 whole Egg, Beaten
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Almond Extract
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups White Sugar
• 1 whole Egg
• 1/2 cups Strawberry Preserves
• 1/2 cups Slivered Or Sliced Almonds

1. Preheat the oven to 350 degrees (F).
2. In a food processor (or large bowl), combine the flour, sugar and cold butter. Mix until crumbly. Set aside 1 cup of mixture.
3. Into the rest of the crumbs, add the baking powder, baking soda, salt, sour cream, egg and vanilla and almond extracts. Mix well. Spread in the bottom of a greased, 9 inch springform pan. Push some of the batter up on the edges of the pan, about 2 inches. It will be thick!
4. To make the filling, combine the cream cheese, sugar and egg in a bowl and mix until blended. Pour over the batter. Add the preserves in teaspoons around the batter. Use a knife to swirl it in. Add the reserved crumbs and the almonds to the top of the cake.
5. Bake for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of the pan to loosen, then remove the sides of the pan. Let cool.

allpurpose, white sugar, butter, baking powder, baking soda, salt, ube, egg, vanilla, almond extract, weight cream cheese, white sugar, egg, strawberry preserves

Taken from tastykitchen.com/recipes/desserts/strawberry-almond-coffee-cake/ (may not work)