2 ¼ c. all-purpose flour
¾ c. sugar
¾ c. (1 ½ sticks) unsalted butter
1/3 c. sliced almonds
½ tsp. baking soda
½ tsp. baking powder
¾ c. sour cream
1 tsp. almond extract
1 large egg, beaten
½ lb. cream cheese, at room temperature
¼ c. sugar
1 large egg
3/4 c. Carolyn's Farm Kitchen Raspberry Jam
Preheat the oven to 350. Using a stand mixer or working in a large bowl with a hand mixer, combine the flour, ¾ c. sugar, and butter. Blend on low speed until butter is incorporated and mixture is crumbly. Remove one level cup of this crumb mixture to a small bowl and toss in the sliced almonds. Set this aside.
To the remaining crumb mixture in the work bowl add the baking soda and baking powder and blend briefly. Add the sour cream, almond extract, and beaten egg, mixing thoroughly until a smooth batter is formed. Lightly spray the baking pan and spread this batter thinly over the bottom and partially up the sides of the pan (approx. ¼” in thickness). Using the same mixing bowl combine the cream cheese and ¼ c. sugar, beating well on medium speed until no lumps of cheese remain (scrape bowl once or twice). Add the egg and continue mixing until completely smooth. Spread this mixture over the bottom of the batter in the pan, drop dollops of raspberry jam and use a butter knife to swirl it into the cheese mixture. Sprinkle the reserved almond crumb topping over the top and bake the cake for 25-30 minutes or until lightly golden and the cheese mixture is set in the center. Cool to room temperature before serving.