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For the Filling:
For the Cake:
Preheat oven to 350║ F.
In large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 inches up sides of greased and floured 9-inch spring-form pan (batter should be 1/4" thick on sides).
For filling: In small bowl, combine cream cheese, sugar and egg. Blend well. Pour over batter in pan. Carefully spoon preserves evenly over filling. In another small bowl, combine almonds with reserved crumb mixture. Sprinkle over top of filling.
Bake for 55 minutes. Cool 15 minutes, then remove sides of pan. Serve warm or cool. Refrigerate any leftovers. Serves 16.
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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