2 1/2 c Flour
1 c Sugar
3/4 c Butter
1/2 ts Powder
1/2 ts Soda
1/4 ts Salt
3/4 c Sour cream
1 ts Almond extract
2 Eggs
1 pk (8 oz) cream cheese
1/2 c Raspberry preserves
1/2 c 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 3/4 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 1/4 inch thick
on sides. In small bowl, combine cream cheese, 1/4 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.
Yields
1 Servings