16 servings @320 calories each
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/2 cup raspberry preserves
1/2 cup sliced almonds
Heat oven to 350°F. Grease bottom and side of 9- or 10-inch spring-form pan with shortening; lightly flour.
In large bowl, combine flour and 3/4 cup of the sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
NOTE: We had a little trouble getting the batter 2 inches up the sides but it didn’t seem to matter
In small bowl, combine cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with a spoon. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture.
Add almonds to reserved crumb mixture; sprinkle over preserves.
Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Refrigerate leftovers.