Ingredients
- Cake
- 2 1/4 cup flour
- 3/4 cup sugar
- 3/4 cup cold butter
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sour cream
- 1 egg beaten
- 1 1/2 tsp almond extract
- Filling
- 8 oz cream cheese
- 1/2 cup sugar
- 1 egg
- 1/2 cup raspberry jam (seedless is best)
- 1/2 cup almond slices
How to Make It
- In a large mixing bowl combine flour and sugar. Cut in butter until crumbly. Remove 1 cup of crumb mixture and set aside. To remaining crumb mixture add baking powder, soda, salt, sour cream, egg and extract. Mix well. Spread onto the bottom and up sides of a greased 9 inch springform pan. Set aside.
Combine cream cheese, sugar and egg. Beat well. Spoon over batter. Top with jam. Sprinkle almonds and reserved crumb mixture. Bake at 350 degrees for 55-60 minutes or until toothpick inserted near the center of the cake comes clean. Cool on wire rack for 15 minutes. Remove sides of pan. Cool completly. Store in refrigerator until ready to serve.
