Coffee cakes are one of my favorite things to make - so homey somehow! 

PASTRY:

2 1/4 cups flour

1 cup sugar, divided

3/4 cup margarine

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup sour cream

2 eggs, divided

1 tsp. almond extract

Grease a 9 in. springform pan. In mixer, combine flour and 3/4 cup of the sugar. Cut in margarine and work into coarse crumbs. Save 1 cup of the mixture. Into remaining crumb mixture, add next four ingredients, one of the eggs and extract. Spread over bottom and 2 in. up the sides of pan. Batter should be 1/4 in. thick up sides of the pan.

FILLING:

One 8 oz. package cream cheese

3/4 cup raspberry jam or pie filling

1/2 cup sliced almonds

Beat cream cheese until soft. Add remaining 1/4 cup sugar and beat. Add other egg. Pour over batter. Spread raspberry mixture over cheese filling. Combine 1 cup reserved pastry mixture and almonds. Sprinkle over top. Bake at 350 degrees for 55 minutes.

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