This will become a requested favorite for special occasions.
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2 1/4 cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
3/4 cup cold Land O Lakes® Butter cut into chunks
1 cup sour cream
1 large Land O Lakes® Egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup raspberry preserves
1/2 cup sliced almonds
1 cup fresh raspberries, if desired
Heat oven to 350ºF. Grease and flour bottom of 9-inch springform pan; set aside.
Combine flour, 1/2 cup sugar and brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping.
Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed. Spread batter evenly over bottom and 2 inches up sides of prepared pan.
Combine 1/4 cup sugar, cream cheese, 1 egg, lemon zest and lemon juice in bowl. Beat at medium speed until smooth.
Spread cream cheese mixture evenly over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture; sprinkle with almonds and reserved crumb mixture.
Bake 45-60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. Center will settle slightly. Cool completely. Garnish with fresh raspberries, if desired. Store refrigerated.
Explore reviews fromour online community
I've made this recipe for years. It's very good and always gets lots of compliments. Try it with apricot jam-mmm.
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