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Raspberry-Cream Cheese Coffee Cake
1 (8-ounce) package cream cheese, softened Preheat oven to 350°. Grease and flour a 10-inch springform pan; set aside. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 1 egg; beat well. Set aside. Combine sour cream, almond extract, and beaten egg; stir until well-blended. Set aside. Combine flour and next 3 ingredients in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Set aside 1 cup flour mixture. Add sour cream mixture to remaining flour mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared pan, spreading evenly over bottom and 2 inches up sides of pan. Spread cream cheese mixture evenly over batter. Drizzle raspberry preserves over cream cheese mixture; sprinkle with reserved 1 cup flour mixture. Sprinkle almonds over flour mixture. Bake for 50 minutes or until crust is golden. Cool in pan on a wire rack for 10 minutes. Remove sides of pan. Cut into wedges, serve warm. Yield: one 10-inch coffee cake.
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