Creamy Peach Coffee Cake

Ingredients

• 2 1/4 s all-purpose flour
• 3/4 sugar
• 3/4 cold butter
• 3/4 sour cream
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg
• 1 teaspoon almond extract
• Filling:
• 1 (8 oz.) pkg. cream cheese, softened
• 1/4 sugar
• 1 egg
• 3/4 peach preserves
• 1/2 sliced almonds

Directions

In mixing bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To remaining crumb mixture, add sour cream, baking powder, baking soda, egg and extract; beat until blended. Pres onto bottom and 2-inches up the sides of greased 9-inch springform pan.
In small mixing bowl, combine cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds.
Place pan on baking sheet. Bake at 350° 45 to 50 minutes or until filling is set and crust is golden brown. Cool on wire rack 15 minutes. Carefully run knife around edge of pan to loosen; remove sides of pan. Cool 1 1/2 hours before slicing. Store in refrigerator.

You can use any kind of preserves in this recipe instead of peach.