2 1/4 c All-purpose flour
1 c Sugar
1/2 c Plus 2 Tabl unsalted butter
–at room temperature
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Sour cream
1 ts Almond extract
2 lg Eggs
8 oz Cream cheese, softened
1/2 c Raspberry perserves
1/2 c Sliced almonds
Preheat oven to 350F. Grease and flour the bottom and sides of a 9-inch
springform pan.
In a large bowl, combine the flour and 3/4 cup of the sugar. Using a pastry
blender or fork, cut in the batter until the mixture resembles coarse
crumbs. Reserve 1 cup and set aside.
To the remaining crumb mixture, add the baking powder, soda, salt, sour
cream, almond extract and 1 egg. Blend well. With oiled hands, gently pat
the dough over the bottom and 1 1/2 inches up the sides of the springform
pan; the mixture will be a little sticky.
In a small bowl, combine the cream cheese, the remaining 1/4 cup sugar, and
1 egg. Blend well. Pour into the batter-lined pan. In a small saucepan,
warm the preserves. Carefully spoon the preserves evenly over the cream
cheese mixture. Stir the sliced almonds into the reserved crumb mixture
and sprinkle over the preserves. Bake for 45 to 55 minutes, or until the
cream cheese filling is set and the crust is deep golden brown. Cool on a
rack for 15 minutes, then remove from the pan. The cake can be served warm
or cool, but it should be stored in the refrigerator.
Reprinted from Marcia Adam’s Heirloom Recipes Cookbook.
Yields
8 Servings
