Raspberry and Cream Crumb Cake

Oven 350 Degrees F, preheated
Prepare 9- or 10-inch springform pan with baking spray, or butter and flour bottom and sides

Coffee cake batter: 
Beat butter with sugar until light and fluffy.  Add vanilla, and then eggs, one at a time until well incorporated.  Mix in sour cream.  Add lemon and almond extracts.  In separate bowl, stir together flour, baking powder, baking soda, and salt.  Mix very well into butter/sugar mixture.

Spread in bottom of 9" or 10" spring form pan. 

Cheesecake filling:

Beat softened cream cheese with sugar until very well mixed.  Beat in egg, vanilla and lemon extracts.  Add flour and beat until smooth.

Drop dollops of cheesecake batter over surface of coffee cake batter.

Spoon raspberry preserves randomly over the top of the cheesecake.  With large spoon, dip and lift batters from center down, out to the sides, in wide sweeps as you rotate the pan, about six or eight times until you've gone all the way around the pan.  This will create a nice swirl while keeping individual parts of the cake intact.

Make crumb topping:  mix flour with sugars and cinnamon. Add melted butter and mix thoroughly until it is crumbly.  Sprinkle crumbs over entire surface of coffee cake.

Bake until cake tests done (toothpick test, springs back in the middle when lightly pressed).  Mine had to go for over an hour.  Start testing around 50/55 minutes.  Ovens vary so keep an eye on it.

Remove from oven and let cool on wire rack.  When cool, run a knife around inside of pan to loosen edges completely.  Release spring and remove sides.

Dust with confectioners sugar.