Serves: 5
Total Calories: 1,999
Yield: 2 (10-inch) round cakes

4 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups butter or solid vegetable shortening
2 eggs
1 1/2 cups sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons almond extract
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Filling:
1 pound cream cheese, softened
1/4 teaspoon vanilla extract
2 eggs, beaten
1/4 cup sugar
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Topping:
1 cup raspberry preserves, divided
1 1/3 cups almonds, chopped

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.

Filling:
Combine cream cheese, vanilla, beaten eggs and sugar. Spread half of this mixture over the batter in each pan.

Topping:
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.

Nutritional Facts:

Serves: 5
Total Calories: 1,999
Calories from Fat: 1,057

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