Raspberry-Cream Cheese Coffee Cake

This is the perfect coffee cake. Slightly tangy raspberries add a savory flavor, while a delicate cream cheese filling adds texture to a lush, moist cake. Be sure to use raspberry jam; the jam or jelly will settle to the bottom of the mold during cooking. The spring shape allows this cake to rise for a beautiful serving. Enjoy with family and friends in the morning with coffee or as a snack in the afternoon.
Prepare the filling: Combine the cream cheese, sugar, vanilla, and egg white in a bowl; beat with an electric mixer on low speed until smooth.Prepare the streusel: Combine the flour, sugar, cinnamon, and salt in a bowl, mixing well with a whisk. Add the melted butter, stirring occasionally, until the mixture is crumbly. Add the almonds.Prepare the coffee cake: Preheat the oven to 350 ° F. Sprinkle flour, lightly oiled, on a 9-inch spring-loaded pan. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Combine sour cream and vanilla in a small bowl. Put the sugar and butter in a mixing bowl; beat with an electric mixer on medium speed until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture alternately with the sour cream mixture in 5 steps, starting and ending with the flour mixture.Transfer the dough to the prepared pan; flatten the top. Place teaspoons of the filling and raspberry jam on top of the dough; sprinkle evenly with the streusel. Bake in the preheated oven until a wooden stick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for about 10 minutes. Run a knife along the edge of the mold; remove the sides of the mold. Serve the pie warm or at room temperature.