Submitted by: Joan

You can use any flavor of jam or preserves to vary this recipe.

Ingredients

CAKE:
2 1/4 cups flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
3/4 cup sour cream
1 teaspoon vanilla extract

FILLING:
1 package (8oz/250g) cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup seedless raspberry jam
1/2 cup sliced almonds

Directions

CAKE:

1. Combine flour and sugar in food processor. Cut butter into pieces and add. Blend until mixture is crumbly.
2. Remove 1/2 cup of the mixture and set aside to be used for the topping. To the remaining mixture, add the baking powder and baking soda and whirl briefly to combine. Add egg, sour cream and vanilla and whirl until blended.
3. Grease a 9” springform pan. Press batter onto the bottom and 2” up the sides of the pan.

FILLING

1. With electric mixer or food processor, blend cream cheese, sugar and egg until smooth. Pour over the cake batter in pan. Spread jam over cream cheese mixture (if the jam is very thick you might want to heat it for a few seconds in the microwave to make it easier to spread).
2. Take the reserved crumb mixture and stir in almonds. Sprinkle this mixture over top of the cake.
3. Bake at 350 degrees F. for about 50 minutes, until filling is set and cake is browned. Remove from oven and let cool for 15 minutes. Remove side of pan and allow to cool before slicing. Store in refrigerator.

Note

This can also be made as 6 giant muffins, as shown in the photo.  Bake about 30 minutes for muffins.

This recipe is from Breakfast and Brunch.

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