2 ½ c flour
¾ c sugar
¾ c butter
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ c sour cream
1 tsp almond extract
1-8 oz. package cream cheese
¼ c sugar
1 ½ c raspberry jam
½ c sliced almonds
Combine flour and ¾ cup of sugar.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Remove 1 cup of crumbs for topping.
To the remaining crumb mixture add the baking powder, soda, salt, sour cream, egg, and almond extract.
Blend well and spread over the bottom and 2 inches up the sides of a greased and floured 9-inch springform pan. Batter should be about ¼ inch thick on the sides.
Combine cream cheese, ¼ cup sugar, and egg.
Blend well and pour over batter in pan.
Spoon jam evenly over filling.
Combine reserved filling and almonds and sprinkle over top of cake.
Bake 60-65 minutes at 350°.