Cream Cheese and Raspberry-filled Brunch Cake

2 1/2 cups flour 3/4 cup sugar 3/4 cup butter, refrigerated 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 3/4 cup regular or light sour cream (not fat-free)1 egg1 1/4 teaspoons pure vanilla extractFilling8 ounces regular or reduced-fat cream cheese, softened 1/3 cup sugar1 egg 2/3 cup raspberry preserves 1/2 cup sliced almondsFresh raspberries and whipped cream, optional garnishHeat oven to 350 degrees. Grease and flour a 9- or 10-inch springform pan.For the cake: Combine flour and sugar in large bowl. Cut in butter with pastry blender or two forks until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.To the remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg and vanilla, beating until well-combined. Pour batter into prepared pan; use a spoon to spread batter up the sides about 1 1/2 to 2 inches. Batter should be about 1/4-inch thick on the sides.For the filling: In a large bowl, beat together cream cheese, sugar and egg. Pour over batter. Spread raspberry preserves over filling.In a medium bowl, combine almonds with reserved crumb mixture and sprinkle over top. Bake 45-55 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes in pan on rack. Remove sides of pan. Garnish individual wedges with fresh raspberries and whipped cream if desired.Serves 16.Nutrition values per serving: 312 calories, 17 g fat (11 g saturated), 35 g carbohydrates, 1 g fiber, 5 g protein, 68 mg cholesterol, 130 mg sodium.