Ingredients
-
2 1/4 cups flour
-
3/4 cup sugar
-
3/4 cup butter (light stick butter works fine!)
-
1/2 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
-
1 teaspoon almond extract
-
8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)
-
1/4 cup sugar
-
3/4 cup raspberry jam (I use sugar free)
-
1 egg
-
1 egg
-
1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
- Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
- In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
- Pour in batter lined pan.
- Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
- Bake for 45 to 55 minutes.