Categories: Breakfast, Coffee Cake

Ingredients

• 2 1/4 cups flour
• 3/4 cup sugar
• 3/4 cup cold butter
• 3/4 cup sour cream
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg
• 1 teaspoon almond extract
• Filling:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 3/4 cup peach preserves
• 1/2 cup sliced almonds

Directions

1. In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping.

2. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and almond extract; beat until blended. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.

3. In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds.

4. Place pan on a baking sheet. Bake at 350 degrees for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes.

5. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1 1/2 hours before slicing. Store in the refrigerator.

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