1- Heat oven to 350°. Grease springform pan, 10 x 3 inches, with shortening lightly flour.
2- Mix cake mix, sour cream, almond extract and 1 egg in large bowl with electric mixer on low speed until crumbly. Reserve 1/2 cup crumb mixture. Press remaining crumb mixture in bottom and 1 inch up sides of pan. (Lightly coat fingers with flour when pressing crumb mixture in pan to keep from sticking.) Bake 15 to 20 minutes or until light golden brown.
3- Beat cream cheese, sugar and remaining egg in small bowl with electric mixer on low speed until smooth and creamy. Pour over baked crust. Drop teaspoonfuls of preserves evenly over cream cheese mixture do not swirl. Mix reserved crumb mixture and almonds sprinkle over preserves.
4- Bake 35 to 40 minutes or until filling is set and crust is golden brown. Cool 15 minutes on wire rack. Run knife around side of pan to loosen cake remove side of pan. Serve slightly warm or cool. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): For springform or 13 x 9-inch pan, increase first bake time to 18 to 23 minutes increase second bake time to 43 to 48 minutes.
1 Serving: Calories 335 (Calories from Fat 155) Fat 17g (Saturated 8g) Cholesterol 75mg Sodium 330mg Carbohydrate 41g (Dietary Fiber 1g) Protein 5g. % Daily Value: Vitamin A 10% Vitamin C 0% Calcium 8% Iron 6%.
Betty's Tip: Don't worry if you don't have a springform pan. You can also make this elegant coffee cake in a 13 x 9-inch rectangular baking pan. Make as directed above, except press remaining crumb mixture in bottom only of pan. Continue as directed. Cut coffee cake into squares and serve straight from the pan. Garnish with fresh raspberries and mint leaves for an extra-special touch.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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