Raspberry Cream Cheese Coffee Cake

2 1/4 c. flour                                      1 egg
3/4 c. sugar                                       1 t. almond extract
3/4 c. butter                                        8 oz. cream cheese
1/2 t. baking powder                        1/4 c. sugar
1/2 t. salt                                            1/2 c. raspberry preserves
3/4 c. sour cream                             1/2 c. slivered almonds (optional)

Preheat oven to 350º.  Grease and flour a 9-inch spring form pan. Combine
flour and sugar, cut in butter to make crumbly.  Reserve 1 cup of mixture.
Add baking powder, baking soda, salt, sour cream, 1 egg and extract to the
remaining flour and sugar mixture.  Blend and spread in pan. Combine
cream cheese, sugar and egg; pour over batter.  Spoon preserves over top.
Combine reserved crumbs and almonds.  Sprinkle over rest of cake.  Bake
45-55 min.  Cool 15 minutes and serve.