Dish up this Cherry Almond Coffee Cake courtesy of Taste of Home, perfect for brunches, afternoon snacks and National Almond Day on February 16.
Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix 2 1/2 cups all-purpose flour and 3/4 cup sugar. Cut in 3/4 cup cubed cold butter until mixture is crumbly. Reserve 1/2 cup of crumb mixture for the topping.
Add 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt to the remaining mixture. Stir in 1 cup sour cream, 1 egg and 1 teaspoon almond extract. Spread batter onto the bottom of a greased 9-inch springform pan.
In a small bowl, beat 8 ounces softened cream cheese and 1/4 cup sugar until smooth. Add 1 egg and beat on low speed until just blended. Pour cream cheese mixture over the batter, then spoon 1 cup cherry preserves on top. Sprinkle with the reserved crumb mixture and 1/2 cup sliced almonds.
Bake until top is golden brown, approximately 50 to 60 minutes. Cool on a wire rack for 15 minutes before serving.