From "From Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily Inbox newsletter.


  • 2-1/4 cups all-purpose flour
  • 1 cup granulated sugar, divided
  • 3/4 cup butter, chilled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 eggs, divided
  • 1 teaspoon almond extract


  • 1 (8-ounce) package cream cheese, room temperature
  • 3/4 cup raspberry preserves
  • 1/2 cup sliced almonds

  • Preheat oven to 350 degrees.

    Grease and flour bottom and sides of a 9-inch springform pan.

    In a large bowl, combine flour and 3/4 cup sugar.  Cut in butter using a pastry blender or fork and work into coarse crumbs.  Set aside 1 cup of crumb mixture.

    Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract.  Blend well.

    Spread batter over bottom and 2 inches up sides of pan.  Batter should be about 1/4-inch thick on sides.

    In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well.  Pour over batter in pan.  Carefully spoon preserves over cheese filling.

    In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds.  Sprinkle over the top.

    Bake in a 350-degree oven for 45 to 55 minutes, or until cream cheese filling is set and crust is golden brown.  Cool 15 minutes.  Remove sides of pan.  Serve warm or cool, cut into wedges.

    NOTE: If you have leftovers, be sure to refrigerate!

    SERVINGS: 10 - 12

    << Yesterday's Recipe: A Sinfully Sweet Dessert

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