Raspberry Cream Cheese Coffee Cake

2 1/4 C all purpose flour
3/4 c sugar
3/4 C butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C sour cream
1 tsp. almond extract
1 egg
1 (8oz.) package cream cheese
1/4 C sugar
1 egg
1 C seedless black raspberry preserves
1/2 c sliced almonds
Heat oven to 350 degrees F. Grease bottom and sides of a 9" springform pan, lighty flour. In large bowl mix flour and 3/4 C sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 C of the crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond ext. and 1 egg, blend well. Spread batter over bottom and 2" up side of pan. In a small bowl, blend cream cheese, 1/4 C sugar and 1 egg. Pour into batter lined pan. Warm preserves on the stove briefly for a better spreading consistency. Carefully spoon over cream cheese mixture. Sprinkle reserved crumb mix on top and the almonds. Bake 45-55 minutes or until the cream cheese filling is set and crust is deep golden brown. cool 20 minutes;remove side of pan. Serve warm or cold. Store in refigerator.