Lemon Cream Cheese Coffeecake

For Cake: Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan or a 9 to 10-inch round cake pan.

Combine the flour and sugar in a medium bowl. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for topping.

Combine the sour cream, egg, vanilla extract, baking powder, baking soda and salt with remaining crumb mixture; blend well. Spread over the bottom and 2-inches up the sides of the prepared pan.

For Filling: Beat the cream cheese, sugar and egg in a small mixer bowl until smooth. Spread over the cake batter in the pan. Spoon the lemon curd over the filling; sprinkle with remaining crumb mixture and almonds.

Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown. Cool slightly on wire rack.

To serve, remove side of pan; slice coffee cake into wedges.