Cream Cheese Coffee Cake with Berries

0 Preheat oven to 350°.
1 Grease 13x9-inch pan and dust with flour.
2 Set aside.
Cake
5 Stir together flour, baking powder, baking soda and salt together.
6 Set aside.
7 Cream together the butter and sugar on medium-low speed.
8 Beat in the egg yolks, vanilla, and almond extract.
9 Slowly mix in the flour mixture alternating with the sour cream.
10 Transfer the batter into the prepared pan and smooth the top.
Cream Cheese Layer
13 Mix together the cream cheese and sugar on medium-low speed with the paddle attachment until creamy, about [timer minutes=0]3 minutes.[/timer]
14 Add the egg whites, switch to the whisk attachment, and whip on high speed until the mixture is light and fluffy and has the consistency of good buttercream frosting.
15 Set aside.
Cornbread Streusel Topping
18 Combine the sugar, flour, crumbs, and butter.
19 Blend and mix with your fingers until you can make a ball with the crumb mixture but it breaks apart into crumbs when you squeeze it.
Assemble
22 Spread the cream cheese over the cake batter.
23 Sprinkle the raspberries and blueberries evenly over the top.
24 Add the crumbs.
25 Bake for [timer minutes=0]45 to 55[/timer] minutes at 350°, or until a cake tester comes out clean.
26 Cool to room temperature before serving.
27 Store leftovers in the refrigerator.