Ingredients Jump to Instructions ↓

  1. 2 1/4 cups all-purpose flour

  2. 3/4 cup sugar

  3. 3/4 cup margarine or butter

  4. 1/2 teaspoon baking powder

  5. 1/2 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 3/4 cup sour cream

  8. 1 teaspoon almond extract

  9. 1 package (8 oz) cream cheese, softened

  10. 1/4 cup sugar

  11. 1 egg

  12. 1/2 cup raspberry preserves

  13. 1/2 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine flour and 3/4 cup sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

  2. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of greased and floured pan.

  3. In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.

  4. Bake at 350°F. for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Serve warm or cool. Store in refrigerator.


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