Ingredients
- 9 springform pans
- 4 egg
- 1/2 this mixture over the batter in
- 1/2 raspberry preserves
- 4 1/2 c flour
- 1 7/8 c sugar
- 1 1/2 c sour cream
- 1 1/2 c butter
- 1 1/2 cups sugar
- 1 lb cream cheese
- 1/2 cup sugar
- 5/8 c almonds
- 1 ts baking powder
- 1 ts baking soda
- 2 ts almond extract
- 1/4 ts vanilla
- 1/2 ts salt
pan. Spread the raspberry preserves on top of the cream cheese mixture in each pan. Whirl the almonds in a food processor until chunky. Combine with the reserved crumb mixture and sprinkle over the preserves on each cake. Bake cakes 45 to 55 minutes, or until a toothpick tests clean. Cool the cakes at least half an hour before attempting to serve. This works better if made the night before and refrigerated. ---Catering to Nobody Diane Mott Davidson
