Total Calories: 1,999
Yield: 2 (10-inch) round cakes
Preheat oven to 350°. Grease two 9- or 10-inch springform or deep round foil pans. Combine flour and sugar. Cut in butter or shortening. Reserve 2 cups of this crumb mixture. To remaining crumb mixture, add eggs, sour cream, salt, baking powder, baking soda, and almond extract. Mix well. Spread mixture over bottom and up sides of pans.
Combine cream cheese, vanilla, beaten eggs and sugar. Spread half of this mixture over the batter in each pan.
On top of the cream cheese mixture on each cake, spread 1/2 cup of the raspberry preserves. Whirl almonds in processor until chunky. Combine with reserved crumb mixture and sprinkle over preserves on each cake. Bake cakes for 45-55 minutes until a toothpick inserted in center of cake comes out clean. Cool the cake at least 1/2 hour before serving.
Hint: This recipe is better to make ahead and refrigerate.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.