Ingredients
- 2-1/4 cups of all-purpose flour
- 3/4 cup of brown sugar, packed
- 3/4 cup butter
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs
- 3/4 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon of almond extract
- 8 ounces of cream cheese
- 1/4 cup sugar
- 1/2 cup strawberry preserves
- 1 cup chopped dried strawberries
- 1/2 cup slivered almonds
Ingredients
macros
Instructions
- Preheat your oven to 350°F. Grease a 10 inch spring form pan and sprinkle with flour.
- Mix together flour and 3/4 cup brown sugar in a large bowl. Use a pastry blender to cut in butter until you have a crumbly mixture. Scoop 1 cup of the mixture into a small bowl and set aside.
- To the remaining mixture, stir in baking soda, baking powder, 1 egg, sour cream, almond extract and salt. Blend well.
- Spread the batter over the bottom and 2 inches up the sides of pan.
- In small bowl, mix together cream cheese,1 egg and 1/4 cup sugar. Pour the mixture over batter in pan.
- Spoon the strawberry preserves and dried strawberries on top of the cream cheese filling.
- In a small bowl, mix together the sliced almonds and 1 cup of reserved crumb mixture. Sprinkle over top.
- Bake for 45 to 50 minutes at 350°F, or until the crust is deep golden brown and cream cheese filling is set.
- Let cool for about 15 minutes, remove from pan and cut into 16 wedges. Leftovers can be refrigerated.
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