Ingredients for cake topping
2 ¼ c. all purpose flour
½ c. sugar
¾ c. butter
½ c. sliced almonds
1 tsp. baking powder
1 tsp. baking soda
1 t. salt
¾ c. sour cream
1 egg
1 tsp. almond extract
Steps
Preheat oven to 350 degrees. Grease and flour a 9 or 10-inch spring-form pan. In a large bowl, combine the flour and sugar. With a pastry blender, cut in the butter until crumbly. Remove 1 cup of the crumb mixture; stir the almonds into the reserved crumb mixture and set aside.
To the remaining flour mixture, add the baking powder, soda, and salt and combine well. In a separate bowl, whisk together the sour cream, egg and almond extract. Stir the sour cream mixture into the dry mixture and combine well. Spread the batter into the pan.
Ingredients for filling
8 oz. cream cheese
1/4 c. sour cream
1 egg
¼ c. sugar
1 tsp. almond extract
1 c. seedless blackberry preserves
Steps
With an electric mixer, beat together the cream cheese, sour cream, egg and sugar. Mix in the almond extract. Pour the mixture over the batter. Spoon the preserves evenly over the cheese mixture. Sprinkle the reserved crumb mixture over top.
Bake for 45 minutes, or until firm and lightly browned.
(Courtesy of the Churchtown Inn)