Recipe originally submitted by Sunny Ray
2 1/4 c. flour
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg (or 1 Tbsp powdered eggs + 2 Tbsp. warm water)
1 1/2 tsp. almond extract
Filling:
8 oz. cream cheese (softened)
1/2 cup sugar
1 egg (or 1 Tbsp powdered eggs + 2 Tbsp. warm water)
1/2 cup raspberry jam (we used our yummy homemade jam)
1/2 cup slivered almonds
Mix flour and sugar and cut in butter. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, sour cream, egg, and almond extract. Mix well. Spread in bottom and 2 inches up the side of a 9-inch spring form pan (I was nervous and greased it a little. It was really thick and sticky and hard to spread).
For the filling: Beat cream cheese, sugar, and egg. Pour over batter. Spoon jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350 for 55-60 minutes. Let stand 15 minutes before removing sides from pan.
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