Ingredients
2 1/4
cups all-purpose flour
3/4
cup sugar
3/4
cup margarine or butter
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup sour cream
1
teaspoon almond extract
1
egg
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
egg
1/2
cup raspberry preserves
1/2
cup sliced almonds
Preparation
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.
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.
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.
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.
