Ingredients
- Cream Cheese Filling:
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup butter, softened
- 1 large egg
- 1 cup regular, light or nonfat sour cream
- 1 tsp. almond extract
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- cream cheese filling
- 1 cup respberry or other preserves
- 1/2 cup sliced almonds
- 1 (8 oz.) package cream cheese, softened
- 1/4 cup sugar
- 1 large egg, lightly beaten
Preparation
Step 1
Preheat oven to 350. Combine flour and sugar in a large mixing bowl. Cut in butter with a pastry blender or fork until mixture resembles a coarse meal. Set aside 1 cup for topping.
Beat egg in a mixing bowl. Stir in sour cream, extract, baking soda, baking powder and salt. Add sour cream mixture to flour mixture, beating at medium speed with an electric mixer until well blended.
Spread batter over bottom and 2-inches up the sides of a greased and floured springform pan.
Spread cream cheee filling over batter to within 1/2 inch from edge. Spread preserves over cream cheese mixture.
Sprinkle almonds and reserved crumb mixture over the top. Bake for 45 minutes to 1 hour or until cream cheese filling is set and cake is a dark golden brown. Cool 15 minutes in pan on a wire rack. Run knife around sides of cake to loosen; remove sides of pan. Serve warm or old. Store leftovers, covered, in the refrigerator.
Filling:
Combine cream cheese, sugar and egg in a small mixing bowl. Beat at medium speed until smooth.
Good!
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