2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon almond extract
3/4 cup buttermilk*
1/2 cup seedless red raspberry preserves
3 tablespoons all-purpose flour
1 tablespoon sugar
3 tablespoons uncooked quick-cooking oats
3 tablespoons sliced almonds
Heat oven to 350°F. Grease 9-inch springform pan; set aside.
Combine 2 cups flour, baking powder, baking soda and salt in bowl; set aside.
Combine 3/4 cup sugar and 1/2 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating, scraping bowl often, until well mixed. Beat at low speed, gradually adding flour mixture alternately with buttermilk, until well mixed. Spread batter into prepared pan. Spoon preserves over batter. Using spatula or knife, swirl preserves into batter.
Combine 3 tablespoons flour and 1 tablespoon sugar in bowl; cut in 2 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in oats and almonds. Sprinkle over batter.
Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove sides of pan.
*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup. Let stand 5 minutes.
A springform pan makes the coffee cake easy to remove. It has a clamp on the side which can be released to separate the sides from the bottom.