Strawberry Cream Brunch Cake

Ingredients

• 8 oz cream cheese softened
• 0.3 cup sugar 
• 2 tablespoons flour all-purpose
• 1 large eggs 
• 2.3 cups flour all-purpose
• 0.8 cup sugar 
• 0.8 cup butter cold
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 teaspoon salt 
• 0.8 cup cream sour
• 1 teaspoon almond extract 
• 1 large eggs 
• 0.5 cup raspberry jam 
• 0.5 cup almonds sliced

Equipment

• bowl
• frying pan
• oven
• blender
• springform pan
• glass baking pan

Directions

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.
4. 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.
5. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
6. Pour filling over batter. Carefully spoon preserves evenly over filling.
7. Mix almonds and reserved crumb mixture; sprinkle over preserves.
8. 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.
9. Serve warm if desired. Store covered in refrigerator.