Raspberry And Cream Cheese Coffee Cake

• 2 1/2 c. 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. "lite" sour cream
• 1 1/2 tsp. vanilla
• 1 tsp. almond extract
• 2 egg whites
• 1 pkg. "lite" cream cheese
• 1/4 c. sugar
• 2 egg whites
• 1/2 tsp. vanilla
• 1/2 c. fruit only raspberry preserves
• 1/4 c. slivered 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 a large bowl, combine flour and 1/2 cup sugar.
3. Cut in margarine until mixture resembles coarse crumbs. Measure and set aside 1 cup of these crumbs.
4. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 1/2 teaspoons vanilla, almond extract and 2 egg whites; blend well. Spread batter over bottom and up sides of pan.
5. Batter should be about 1/4-inch thick on sides.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=712107 (may not work)