| | Directions | | In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2" up the sides of a greased 9" spring form pan. In a small mixing bowl, combine the cream cheese, sugar and egg; spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. Bake at 350 for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around the edge of the pan to loosen; remove sides of pan. Cool for 1 1/2 hours before slicing. Store in the refrigerator. Serves 24. |
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| Ingredients | | - |  | Coffee Cake |
| - | | 2 1/4 cups flour |
| - | | 3/4 cup sugar |
| - | | 3/4 cup cold butter |
| - | | 3/4 cup sour cream |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1 egg |
| - | | 1 teaspoon almond extract |
| - | | Filling |
| - | | 1 package cream cheese, softened (8 ounce pkg) |
| - | | 1/4 cup sugar |
| - | | 1 egg |
| - | | 3/4 cup Arbor Hill Concord Grape Preserves |
| - | | 1/2 cup sliced almonds |
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