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 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 c. raspberry preserves
1/2 c. sliced almonds

Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch Springform pan. In large bowl, combine flour and 3/4 cup sugar. With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve one cup of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract nd 1 egg. Blend well. Pour into batter lined pan. Carefully spoon preserves evenly over cream cheese mixture. In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown, cool 20 minutes. Remove sides of pan. Cake can be served warm or cool. Keep in refrigerator.