INGREDIENTS

• 1 egg
• 1 egg
• 1 teaspoon almond extract
• 1⁄2 cup raspberry preserves or 1/2 cup strawberry preserves
• 1⁄2 cup sliced almonds
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt
• 2 1⁄4 cups flour
• 3⁄4 – 1 cup sour cream
• 3⁄4 cup margarine
• 3⁄4 cup sugar
• 8 ounces of cream cheese, softened

DIRECTIONS

Step 1

350 degrees Fahrenheit is the recommended temperature for the oven.

Step 2

Springform pans 9 and 10 inches should be greased and floured.

Step 3

Sugar and flour should be combined.

Step 4

When the sugar-flour mixture resembles coarse crumbs, add the butter and mix with a pastry blender or fork.

Step 5

The crumb mixture should be reserved for 1 cup.

Step 6

Adding baking powder, soda, salt, sour cream, one egg, and almond extract to the remaining mixture will result in a smooth texture.

Step 7

Using a spatula, spread batter 2 inches from bottom up (sides should be 1/4 inch thick).

Step 8

1 egg and 1/4 cup sugar should be blended well with the cream cheese.

Step 9

The batter should be poured over the pan.

Step 10

Distribute preserves evenly.

Step 11

Sliced almonds and reserved crumbs should be combined.

Step 12

Top with sprinkles.

Step 13

The filling should be set after 55 minutes of baking.

Step 14

Give it 15 minutes to cool.

Step 15

Remove the pan’s sides.

Step 16

The dish can be served warm or cold.

Step 17

Leftovers should be refrigerated.