Raspberry Cream Cheese Coffee Cake

I make this delectable cake for every tea or ladies luncheon I have. It freezes well too.

2-1/2 cups flour

3/4 cup sugar

3/4 cup cold butter, cubed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1 egg

1 teaspoon almond extract

Filling:

1 package ( 8 ounces) cream cheese

1/4 cup sugar

1 egg

1/2 cup raspberry jam

Topping:

1/2 cup sliced almonds

In a large bowl, combine flour and sugar. Cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. To the remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 inches up the sides of a greased and floured 9-inch spring form pan. (Batter should be 1/4 inch thick on sides.) In a small mixing bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over the batter in pan. Carefully spoon jam evenly over cheese filling. In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350 for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.