Strawberry Cream Brunch Cake

 

1

package (8 oz) cream cheese, softened

1/4

cup sugar

2

tablespoons all-purpose flour

1

large egg

2 1/4

cups 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

large egg

1/2

cup strawberry or raspberry preserves

1/2

cup sliced almonds

• 1 Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
• 2 In small bowl, mix filling ingredients until smooth; set aside.
• 3 In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
• 4 Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
• 5 Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.