Yield: 1 Servings
|¾ cup||Sour cream|
|1 teaspoon||Almond extract|
|1 pack||(8 oz) cream cheese|
|½ cup||Raspberry preserves|
|½ cup||Sliced almonds|
The recipe for the Choc Mint Cake was copied from the L.A. Times years ago from the same article I got my recipe for the Black Raspberry Cream Cheese Coffeecake from. The coffeecake is a favorite in my house. I thought I'd send the recipe again for people who didn't get the recipe the first time I sent it. Both cakes were First prize winners at the L. A. County Fair Years ago.
Grease and flour bottom and sides of 9" tube pan or 9 or 10 inch springform pan. In a large bowl, combine flour and ¾ cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remainging crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread dough over bottom and 1 inch up sides of prepared pan. Pat dough about ¼ inch thick on sides. In small bowl, combine cream cheese, ¼ c sugar and 1 egg. Blend well. Pour into dough-lined pan. Carefully spoon preserves evenly over cheese mixture. In small bowl, combine reserved crumb mixture and almonds.
Sprinkle over preserves. Bake at 350 degrees until cream cheese is set and crust is deep golden brown, 45 to 55 minutes. Remove from oven and cool 15 minutes. Remove from pan. Serve warm or cool, cut in wedges. Makes 12 servings. Each serving contains about: 422 calories; 259 mg sodium; 93 mg cholesterol; 24 grams fat; 47 grams carbohydrates; 7 grams protein; 0.49 grams fiber. Posted to KitMailbox Digest by GAdams1350@... on Jul 21, 1997