- 2 1/2 c. all-purpose flour (freshly ground wheat)
- 3/4 c. sugar
- 3/4 c. butter
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. salt
- ¾ c sour cream
- 1 egg
- 1 t. almond extract
- 8 oz. cream cheese, softened
- 1/4 c. sugar
- 1 egg
- 1/2 c. raspberry jam (or any other flavor)
- 1/2 c. sliced almonds
- 1 c. flour/sugar/butter mixture reserved in step 4
Grease and flour 9" springform pan.
In a large bowl combine flour and sugar.
Cut in butter using pastry blender until mixture resembles coarse crumbs.
Remove 1 cup crumbs for topping and set aside in a small bowl.
To remaining crumb mixture add baking powder, soda, salt, sour cream, egg and almond extract; blend well.
Spread batter over bottom and 2 inches up side of pan. (batter should be ¼" thick on sides)
In small bowl, combine cream cheese, ¼ cup sugar, and egg; blend well.
Pour over batter in the pan.
Carefully spoon jam evenly over cheese filling.
Combine reserved flour mixture with almonds and sprinkle over top.
Bake 350 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown.
Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers